ALMOND INSPIRATION SWIRL ICE CREAM RECIPE
Set the containers in the freezer. Prepare the various components, Marmalade and Clusters. Churn the Lemon Sorbet and Ice Cream, then store at 5°F
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Cooking tools:
- Stand mixer
- Double boiler
- Instant-read thermometer
- Fine-mesh sieve
- Sifter
- Microplane
- Paring knife
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Spatula
Ingredients
- 1330g Whole milk
- 62g Non-fat dry milk
- 120g Sugar
- 120g Confectioner's sugar
- 8g Ice cream stabilizer
- 360g ALMOND INSPIRATION
- 650g Water
- 350g Sugar
- 100g Powdered glucose
- 35g Non-fat dry milk
- 5g Sorbet stabilizer
- 500g Lemon juice
- 1 ea Lemon zest
- 1 ea Vanilla bean
- 400g lemon purée
- 100g Sugar
- 120g Invert sugar
- 20g Water
- 10g Cornstarch
- 1 ea Tahitian vanilla bean
- 150g ABSOLU CRISTAL NEUTRAL GLAZE
- 600g Lemon
- AN Water
- 200g Confectioner's sugar
- 100g Egg whites
- 1g Lemon zest
- 1/2 ea Vanilla bean
- 2g Citric acid
- 8g Lemon juice
- 230g Slivered almonds
- 95g Sugar
- 35g Water
- 1g Fleur de sel
- 200g Lemon and vanilla Swiss meringue
- 300g Sweet and savory slivered almonds
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