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CHOCOLATE STUDIO | RECIPES | Frozen Desserts

Siracusa Lemon Ice Cream

& Sicilian Blood Orange Pop
By Chef Donald Wressell
Yield
14-16 pops
The taste of summer is brought to you by Boiron’s bright and tart Siracusa Lemon and 31% Crème Française white chocolate. The chocolate provides excellent texture and subtle yet rich dairy notes. It’s paired with Sicilian Blood Orange sorbet spheres and is coated in a white chocolate shell with crunchy puffed quinoa.

White Chocolate Lemon Ice Cream

Ingredients
  • 474 g4% whole milk
  • 15 g0% milk powder
  • 100 gSugar
  • 33 gDry glucose
  • 68 gInvert sugar
  • 45 gSugar
  • 4.5 gStabilizer
  • 153 gBoiron PGI Siracusa Lemon purée
Directions
  1. 1

    Mix stabilizer with 45 g sugar. Set aside.

  2. 2

    Heat milk and milk powder to 25°C/77°F, then add sugar, glucose and invert sugar. At 40°C/104°F add stabilizer sugar mixture. At 60°C/140°F add white chocolate and bring to 85°C/185°F.

  3. 3

    Cool completely, add lemon purée and refrigerate for a minimum of 4 hours. Blend thoroughly before processing.

Sicilian Blood Orange Sorbet

Ingredients
  • 202 gWater
  • 5 gStabilizer
  • 50 gSugar
  • 22 gInvert sugar
  • 60 gDry glucose
  • 61 gSugar
  • 600 gBoiron PGI Sicilian Blood Orange purée
Directions
  1. 1

    Mix stabilizer with 50 g sugar, set aside.

  2. 2

    Heat water with remaining sugar, invert sugar and dry glucose to 40°C/104°F. Add stabilizer mix. Heat to 85°C/185°F. Chill rapidly, cover and refrigerate for 4 hours.

  3. 3

    Add Sicilian blood orange purée and blend well. Process in a batch freezer.

White Chocolate Pop Dip

Ingredients
Directions
  1. 1

    Melt all ingredients to 46°C/115°F.

  2. 2

    Use at 35°C/95°F.

Directions
  1. 1

    Prepare and mold blood orange sorbet into a suitable insert size. In this case I used a 25 mm silicone hemisphere mold. Blast freeze. Demold and reserve.

  2. 2

    Work freshly spun white chocolate lemon ice cream into a 45 mm × 90 mm pop mold and insert 3–4 blood orange inserts. Inset pop stick. Blast freeze. Demold. Reserve.

  3. 3

    Dip into pop and quickly into white chocolate dip and sprinkle with puffed quinoa. Dip a second time.

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