Milk Chocolate Earl Grey Ice Cream & Bergamot Sorbet Pop

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.

Yield

Ingredients

Bergamot Sorbet

250g Boiron Bergamot puree 

44g Glucose powder 

3.75g Stabilizer 

5g Invert sugar 

187g Sugar 

487g Water 

976.75 Total weight 

Milk Chocolate Earl Grey Ice Cream

600g Water 

12g Earl grey tea 

50g Sugar 

98g Invert sugar 

33g 0% milk powder 

10g 80% whey protein 

4g Stabilizer 

20g Egg yolks 

185g Guittard 38% cacao Soleil D’ Or  

1000g Total weight 

Milk Chocolate Dip

500g Guittard 38% cacao Soleil D’ Or 

500g Cocoa butter 

1000g Total weight 

Directions

Bergamot Sorbet

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

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.   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

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

Assembly

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. 

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/milk-chocolate-earl-grey-ice-cream-bergamot-sorbet-pop