Savorin
1 lb 6oz ice cream
12 oz whipped cream- medium to stiff peak
in mixer with paddle low speed -ice cream
add whipped cream
with japonaise or dacquaise
pate glacier bottom
layer cake and ice cream
tie plastic around the bottome so nothing leeks out
1 lb 6oz ice cream
12 oz whipped cream- medium to stiff peak
in mixer with paddle low speed -ice cream
add whipped cream
with japonaise or dacquaise
pate glacier bottom
layer cake and ice cream
tie plastic around the bottome so nothing leeks out
itailan merg piped out and browned with a torch
Ice Cream
16oz heavy cream
16oz milk
corn syrup 1oz
sugar 7oz
salt 1/4 tsp
egg yolk 10oz
flavoring
in a sauce pan bring milk, cream, 1/2sugar, syrup, and salt to a rolling boil
take off heat and add flavoring (we used teas bags)
let steep 5min
yolk and 1/2 sugar whisk
temper eggs and milk
bring to nappe stage
Ice cream machine
