ALMOND INSPIRATION SWIRL ICE CREAM RECIPE

Made with: ALMOND INSPIRATION

Steps: 7

An original recipe by Christophe Domange, L'École Valrhona Pastry Chef. Makes ten 500g containers.

Recipe steps

ALMOND INSPIRATION ICE CREAM

  • 1330gWhole milk
  • 62gNon-fat dry milk
  • 120gSugar
  • 120gConfectioner's sugar
  • 8gIce cream stabilizer
  • 360gALMOND INSPIRATION
  1. Heat the milk. Once it is at 75°F (25°C), add the dry milk powder.
  2. At 85°F (30°C), add the sugar and confectioner's sugar. Once it is at 115°F (45°C), incorporate the stabilizer with a portion of the sugar (approx. 10 %).
  3. At 140°F (60°C), pour in a small portion of the liquid (two-thirds of the weight of the ALMOND INSPIRATION) over the partially melted ALMOND INSPIRATION.
  4. Immediately mix using an immersion blender to make a perfect emulsion. Add the remaining liquid.
  5. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Chill for at least 12 hours at 40°F (4°C).
  6. Churn between 15-20°F (-6°C to -10°C).

LEMON AND VANILLA SORBET

  • 650gWater
  • 350gSugar
  • 100gPowdered glucose
  • 35gNon-fat dry milk
  • 5gSorbet stabilizer
  • 500gLemon juice
  • 1 eaLemon zest
  • 1 eaVanilla bean
  1. Heat the water to 105°F (40°C). Mix the sugar, powdered glucose, dry milk powder and stabilizer, then sift into the water. Heat to 185°F (85°C).
  2. Add the lemon juice, zest and vanilla bean.
  3. Quickly cool the mixture to 40°F (4°C), then set in the refrigerator for 12 hours.
  4. Strain through a chinois and churn.

LEMON MARMALADE

  1. Mix the lemon purée, sugars and vanilla bean together, and bring to a boil.
  2. Mix the cornstarch and water together, then add to the lemon purée mixture.
  3. Boil for a few minutes, stirring vigorously to stop the texture from becoming grainy. Remove the vanilla bean, add the ABSOLU CRISTAL, then mix using an immersion blender.
  4. Store in the refrigerator.

LEMON PURÉE

  • 600gLemon
  • ANWater
  1. Wash the lemons. Boil for approx. 30 minutes in a large quantity of water to remove any trace of bitterness. Drain. Cut up the lemons then mix them thoroughly in an electric mixer. Strain.

LEMON AND VANILLA SWISS MERINGUE

  • 200gConfectioner's sugar
  • 100gEgg whites
  • 1gLemon zest
  • 1/2 eaVanilla bean
  • 2gCitric acid
  • 8gLemon juice
  1. Sift the confectioner's sugar. Place the confectioner's sugar, egg whites, zest and the split and scraped vanilla bean together in the bowl of an electric mixer.
  2. Mix and heat to 120-130°F (50-55°C) in a bain-marie. Strain the meringue through a chinois to get rid of the vanilla bean and lemon zest.
  3. Once at temperature, beat in the electric mixer while adding the lemon juice and citric acid. Place in a baking tray then bake at 195°F (90°C) for approx. 2 hours.

SWEET AND SAVORY SLIVERED ALMONDS

  • 230gSlivered almonds
  • 95gSugar
  • 35gWater
  • 1gFleur de sel
  1. Toast the almonds at 300°F (150°C).
  2. Cook the sugar and water at 240°F (115°C).
  3. Add the almonds and fleur de sel once the sugar has formed a syrup.
  4. Break the mixture up into pieces and leave to chill on a tray.

ALMOND MERINGUE CLUSTERS

  • 200gLemon and vanilla Swiss meringue
  • 300gSweet and savory slivered almonds
  • 360gALMOND INSPIRATION
  1. Break the Meringue into small pieces, then mix it with the Sweet and Savory Slivered Almonds and the tempered ALMOND INSPIRATION. Set aside for assembly.

Assembly and finishing

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 (-14°C) until you are ready to assemble. Fill the containers by alternating the Lemon Sorbet with a layer of Marmalade, Clusters and Ice Cream.
Finish off the containers with some Ice Cream. Soak a teaspoon in warm water, then use it to create little hollows in the ice cream. Freeze the containers.
Decorate with Lemon Marmalade and sprinkle with Clusters.

Alter your recipe to suit the season: Instead of Lemon, use a different fruit in your sorbet such as Strawberry or Pear.
Just don’t forget to adjust the quantities!

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