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CHOCOLATE STUDIO | RECIPES | Frozen Desserts

Earl Grey Ice Cream

& Bergamot Sorbet Pop
Yield
20-24 pops
Contains
Dairy, Gluten, Eggs
Chocolate and tea flavors work together in this rich, creamy yet subtly light and spiced ice cream and sorbet combination. Serve it with a tea course or as a summer dessert on any menu.

Bergamot Sorbet

Ingredients
  • 250 gBoiron Bergamot purée
  • 44 gGlucose powder
  • 3.75 gStabilizer
  • 5 gInvert sugar
  • 187 gSugar
  • 487 gWater
Directions
  1. 1

    Mix stabilizer with about 25% of sugar. Heat water, glucose powder, and invert sugar to 40°C/104°F. Rain in stabilizer mix. After 4-12 hours, immersion blend with puree. Process in batch freezer.

Milk Chocolate Earl Grey Ice Cream

Ingredients
  • 600 gWater
  • 12 gEarl Grey Tea
  • 50 gSugar
  • 98 gInvert sugar
  • 33 g0% milk powder
  • 10 g80% whey protein
  • 4 gStabilizer
  • 20 gEgg yolks
  • 185 gGuittard 38% Soleil d’Or
Directions
  1. 1

    Mix stabilizer with 25% of sugar. Heat the water to a boil, add tea, cover and infuse for 15 minutes. Strain and adjust with water to 600g. Bring tea infusion, milk powder, whey protein, egg yolks, and invert sugar to 40°C/104°F. Rain in stabilizer.

  2. 2

    At 60°C/140°F add chocolate and cook to 85°C/185°F. Cool rapidly. After 4-12 hours, immersion blend and process in a batch freezer.

Milk Chocolate Dip

Ingredients
Directions
  1. 1

    Heat chocolate and cocoa butter to 48°C/120°F. Cool to 36°C/97°F.

Directions
  1. 1

    Mold sorbet in a small hemisphere flexipan. Blast freeze and unmold. Pipe milk chocolate ice cream into a pop mold. Press sorbet randomly into mold. Strike clean with a palette knife. Blast freeze and unmold. Dip in milk chocolate dip at -23°C/-10°F. Decorate as desired.

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