Wednesday, March 21, 2012

Chocolate, Mint, Mango, Banana

Banana Ice Cream
Place 6 bananas in a paper bag, until the bananas are over ripe. In a medium pot, bring 300 grams cream and 300 grams milk to a boil. In a mixing bowl, mix 200 grams brown sugar, 100 grams white sugar, 20 grams vanilla paste and 5 eggs. Mix until all ingredients are incorporated. Once the cream and milk come to a boil, temper the egg mixture and mix until smooth. Pour back into the pot and cook the ice cream base to 160 F. Peal the bananas, place them in a Vita mix and pour the hot base over them. Blend until smooth and season with salt to taste. Strain and churn in a ice cream machine or pour into Paco Jet canister and freeze over night. Once the ice cream is frozen solid, the next day, pull out of the freezer and slack for 10 min. After 10 minutes Paco Jet it and place back into freezer until desired firmness.

Flexible Chocolate
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Mint Cream
Nutella Powder
Cocoa Nib Lace
Picked Mint

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