by James Ratliff | May 4, 2015
• 1 cup milk • 6 egg yolks • 1/2 cup sugar • 1/2 tsp. vanilla • 1 cup The Perfect Purée Mango, thawed Method: 1. Scald milk. 2. Mix yolks, sugar and vanilla together until smooth. 3. Temper the hot milk into the yolk mixture and cook over medium...
by James Ratliff | May 4, 2015
For the Lemongrass Ice Cream: • 500 g. lemongrass stalks, cleaned and cut into large peices • 350 g. heavy cream • 1036 g. whole milk • 280 g. sugar • 80 g. non-fat milk powder • 5 g. PreGel Nitro ice cream stabilizer • 60 g. egg yolks...
by James Ratliff | May 4, 2015
• 8 oz. The Perfect Purée Kiwi Puree, thawed • 8 oz. water • 1 cup granulated sugar • 1 oz. fresh lemon juice Method: 1. Combine the water and granulated sugar in a saucepan and bring to a boil. Reduce to a simmer for 3 minutes. Remove the pan from...
by James Ratliff | May 4, 2015
Ingredients for Gingered Caramel Sauce: 1 ½ cup The Perfect Purée Sweet Ginger ¼ cup water 2 tbsp. corn syrup ½ cup cream ¼ cup unsalted butter, cut into pieces ¼ cup créme fraiche 1 cup sugar 1 tsp. vanilla ⅛ tsp. salt Method for Gingered Caramel Sauce: Stir sugar,...
