Guittard Milk Chocolate Earl Grey Ice Cream & Bergamot Sorbet Pop
Chocolate and tea flavors work together in this rich, creamy yet subtly light and spiced ice cream and sorbet combination. Serve it with a tea course or as a summer dessert on any menu.
Equipment
- 1 Immersion Blender
- 1 Freezer
- 1 Mixing Bowl
- 1 Whisk
- 1 Stovetop
- 1 Pot
- 1 Flexipan small hemisphere
- 1 Palette Knife
- 1 Bowl
Ingredients
Bergamot Sorbet
- 250 g Boiron Bergamot Puree
- 44 g Glucose powder
- 3.75 g Stabilizer
- 5 g Invert sugar
- 187 g Sugar
- 487 g Water
Milk Chocolate Earl Grey Ice Cream
- 600 g Water
- 12 g Earl grey tea
- 50 g Sugar
- 98 g Invert sugar
- 33 g 0% milk powder
- 10 g 80% whey protein
- 4 g Stabilizer
- 20 g Egg yolks
- 185 g Guittard Soleil d’Or 38% Milk Couverture Chocolate Wafers
Milk Chocolate Dip
Instructions
Bergamot Sorbet
- Mix stabilizer with about 25% of sugar.
- Heat water, glucose powder, and invert sugar to 40°C/104°F.
- Rain in stabilizer mix.
- After 4-12 hours, immersion blend with puree.
- Process in batch freezer.
Milk Chocolate Earl Grey Ice Cream
- Mix stabilizer with 25% of sugar.
- Heat the water to a boil, add tea, cover and infuse for 15 minutes.
- Strain and adjust with water to 600g.
- Bring tea infusion, milk powder, whey protein, egg yolks, and invert sugar to 40°C/104°F.
- Rain in stabilizer.
- At 60°C/140°F add chocolate and cook to 85°C/185°F.
- Cool rapidly.
- After 4-12 hours, immersion blend and process in a batch freezer.
Milk Chocolate Dip
- Heat chocolate and cocoa butter to 48°C/120°F.
- Cool to 36°C/97°F.
Assembly
- Mold sorbet in a small hemisphere flexipan.
- Blast freeze and unmold.
- Pipe milk chocolate ice cream into a pop mold.
- Press sorbet randomly into mold.
- Strike clean with a palette knife.
- Blast freeze and unmold.
- Dip in milk chocolate dip at -23°C/-10°F.
- Decorate as desired.