(This article appeared in the Fall 2021 issue of Pastry Arts Magazine)
Pairing various ingredients with chocolate opens up a world of exponential flavor.
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
- 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
- Mix stabilizer with about 25% of the sugar.
- 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.
- Using immersion blender, blend base with puree. Process in batch freezer.
- 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
- Mix stabilizer with 25% of the sugar.
- 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.
- 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.
- 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
- Heat the chocolate and cocoa butter to 120˚F (48˚C). Cool to 97˚F (36˚C).
- Mold sorbet in a Flexipan small hemisphere mold. Blast freeze.
- Unmold and pipe Milk Chocolate Ice Cream into pop mold. Press sorbet randomly into mold. Strike clean with a palette knife. Blast freeze.
- Unmold and dip in Milk Chocolate Dip at -10˚F (-23˚C). Garnish as desired.
* Photos by Audrey Ma