Guittard White Chocolate Lemon Ice Cream & Blood Orange Pop Recipe

Guittard White Chocolate Lemon Ice Cream & Blood Orange Pop

The taste of summer brought to you by Boiron's bright & tart Siracusa lemon and Guittard's rich white chocolate. Excellent texture with rich dairy notes.
Course: Dessert
Cuisine: American
Keyword: Ice Cream, White Chocolate
Difficulty: Intermediate
Brand: Cacao Barry, Guittard

Equipment

  • 1 Stovetop
  • 1 Freezer
  • 1 Mixing Bowl
  • ice cream pop molds
  • ice cream pop sticks

Ingredients

White Chocolate Lemon Ice Cream

Sicilian Blood Orange Sorbet

  • 202 g Water
  • 5 g Stabilizer
  • 50 g Granulated Sugar
  • 22 g Invert Sugar
  • 60 g Dry Glucose
  • 61 g Granulated Sugar
  • 600 g Boiron PGI Siracusa Blood Orange Purée

White Chocolate Pop Dip

Decor

  • Puffed Quinoa Q.S.

Instructions

White Chocolate Lemon Ice Cream

  • Mix stabilizer with 45g sugar. Set aside.
  • Heat milk and milk powder to 77°F/25°C, then add sugar, glucose and invert sugar.
  • At 104°F/40°C add stabilizer sugar mixture.
  • At 140°F/60°C add 107 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers and bring to 185°F/85°C.
  • Cool completely, add lemon purée and refrigerate for a minimum of 4 hours.
  • Blend thoroughly before processing.

Sicilian Blood Orange Sorbet

  • Mix stabilizer with sugar. Set aside.
  • Heat water with remaining sugar, invert sugar and dry glucose to 104°F/40°C.
  • Rain in stabilizer mix and bring to 185°F/85°C.
  • Chill rapidly, cover, and refrigerate for 4 hours.
  • Add blood orange purée and blend well.
  • Process in a batch freezer.

White Chocolate Pop Dip

  • Melt 300 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers and 650 g Cacao Barry Mycryo Cocoa Butter with remaining ingredients to 115°F/46°C.
  • Use at 95°F/35°C.

Assembly

  • Prepare and mold the blood orange sorbet into a suitable insert size. This is a 25mm silicone hemisphere mold. Blast freeze. Demold and reserve.
  • Work freshly spun white chocolate lemon ice cream into a 35mm x 90mm pop mold and insert 3-4 blood orange inserts. Insert pop stick. Blast freeze. Demold. Reserve.
  • Dip into pop and quickly into white chocolate dip and sprinkle with puffed quinoa. Dip a second time.

Notes

Guittard White Chocolate Lemon Ice Cream & Blood Orange Pop Recipe 2

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