White chocolate malt ice cream, Tangerine sherbet – Wolfgang Puck BICM0015 User Manual
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White Chocolate
Malt Ice Cream
Makes approximately 1 quart
INGREDIENTS
2 cups milk
2 cups heavy cream
8 egg yolks
METHOD
1
In a large heavy saucepan, combine the milk and cream and bring
to a boil.
2
In a large stainless steel mixing bowl, whisk the egg yolks. Gradually
pour the heated liquid into the bowl, whisking constantly. Return to
the saucepan and cook over medium heat, stirring occasionally, until
the mixture coats the back of a wooden spoon.
3
Meanwhile, in a small stainless steel bowl or the top of a double
boiler set over barely simmering water, melt the chocolate. Whisk
into the heated milk mixture. Remove 1 cup of liquid and dissolve the
malt powder in it. Return to the saucepan and mix well. Strain into a
large mixing bowl and chill over ice cubes and cold water.
4
Plug appliance in and set to “ON”. Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
5
Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
6
Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
Note: Place a scoop of ice cream on a large chocolate chip cookie and
serve immediately.
Courtesy www.wolfgangpuck.com
10 ounces white chocolate,
broken or cut into small chunks
1/2 cup Horlicks malt powder
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Tangerine Sherbet
Makes 1 1/2 quarts
INGREDIENTS
3 cups tangerine juice (about 18 tangerines)
Zest of 10 tangerines, grated or minced
3/4 cup fresh lemon juice (5 to 6 lemons)
Zest of 4 lemons
1 1/2 cups Simple Syrup (See separate recipe)
1/4 cup Mandarine Napoleon liqueur
METHOD
1
In a bowl, mix together all the ingredients.
2
Strain through a fine mesh sieve into a bowl.
3
Plug appliance in and set to “ON”. Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4
Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5
Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
Note: To make a surprising and special dessert, serve a scoop of
Tangerine Sherbet on an almond biscotti with a few fresh berries.
Courtesy www.wolfgangpuck.com
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