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38% Soleil d’Or Earl Grey Ice Cream and Bergamot Sorbet Pop by Donald Wressell

(This article appeared in the Fall 2021 issue of Pastry Arts Magazine)

Pairing various ingredients with chocolate opens up a world of exponential flavor.

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This ice cream pairs subtle caramel and fresh dairy notes of Guittard’s 38% Cacao Soleil d’Or Milk Chocolate together with an infusion of rich, bold Earl Grey tea. Those two flavors are further complemented by bergamot sorbet, creating a fragrant and refreshing finish.

Yield: about 20-22 pops

Bergamot Sorbet

  • 3.75 g stabilizer
  • 187 g granulated sugar, divided
  • 487 g water
  • 44 g glucose powder
  • 5 g invert sugar
  • 250 g Boiron Bergamot Purée
  1. Mix stabilizer with about 25% of the sugar.
  2. In a saucepan, heat the water, remaining sugar, glucose powder and invert sugar to 104˚F (40˚C). Rain in stabilizer mix. Refrigerate for 4-12 hours. 
  3. Using immersion blender, blend base with puree. Process in batch freezer. 

38% Soleil d’Or Earl Grey Ice Cream

  • 4 g stabilizer
  • 50 g granulated sugar, divided
  • 600 g water
  • 12 g Earl Grey tea leaves 
  • 33 g non-fat milk powder
  • 10 g whey protein 80%
  • 98 g invert sugar
  • 20 g egg yolks
  • 185 g Guittard 38% Cacao Soleil d’Or Milk Chocolate
  1. Mix stabilizer with 25% of the sugar.
  2. In saucepan, heat water to the boil, add the tea leaves, cover and infuse for 15 minutes. Strain and adjust with water to 600 g.
  3. Bring tea infusion, remaining granulated sugar, milk powder, whey protein, egg yolks and invert sugar to 104˚F (40˚C). Rain in stabilizer. At 140˚F (60˚C), add chocolate and cook to 185˚F (85˚C). Cool rapidly and refrigerate for 4-12 hours.
  4. Mix with immersion blender and process in batch freezer. 

Milk Chocolate Dip

  • 500 g Guittard 38% Soleil d’Or Milk Chocolate
  • 500 g cocoa butter
  1. Heat the chocolate and cocoa butter to 120˚F (48˚C). Cool to 97˚F (36˚C). 


  1. Mold sorbet in a Flexipan small hemisphere mold. Blast freeze. 
  2. Unmold and pipe Milk Chocolate Ice Cream into pop mold. Press sorbet randomly into mold. Strike clean with a palette knife. Blast freeze. 
  3. Unmold and dip in Milk Chocolate Dip at -10˚F (-23˚C). Garnish as desired. 

* Photos by Audrey Ma

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