Basil-Pomegranate Ice Cream
18-034
Group Base
Ingredient
KG
%
BAKELS LES FRUITS 50% POMEGRANATE
1.000
100.00
Fresh cream
0.250
25.00
Full cream milk
0.200
20.00
Sugar
0.100
10.00
Salt
0.005
0.50
Fresh basil (chiffonade)
0.005
0.50
Carbon Dioxide (CO2)
0.375
37.50
Total Weight: 1.935
How to do it:
1. Crush the CO2. Do this by placing CO2 in a thick plastic bag and smash it with a mallet then powderized it using robot coupe. Set aside.
2. Place LF Pomegranate, cream, milk, sugar, salt and fresh basil chiffonade in a robot coupe and process till smooth and even.
3. Transfer the Ice cream mixture in a clean mixing bowl with paddle attachment. Mix in slow to medium speed while slowly adding the CO2.
4. Rest for 3 minutes, serve and garnish.
Yield: 1 gallon
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