by James Ratliff | May 4, 2015
• 1 3/4 cups The Perfect Purée Lychee Puree, thawed • 2 tsp. The Perfect Purée Ginger Puree, thawed • 1/2 cup water • 1 3/4 cup simple syrup Method: 1. Combine ingredients and whisk thoroughly to combine. 2. Freeze in a sorbet maker according to...
by James Ratliff | May 4, 2015
Ingredients: 16 oz. The Perfect Purée Lychee Puree, thawed 10 oz. heavy cream 1 vanilla bean, seeds scraped 5 large egg yolks 1/4 cup granulated sugar Method: Place the Lychee Puree, cream, and vanilla bean (including the whole pod) in a 2-quart saucepan. Bring the...
by James Ratliff | May 4, 2015
• 16 oz. The Perfect Purée Red Raspberry Puree, thawed • 16 oz. nonfat or 1% milk • 4 packets sugar substitute Method: 1. In a large bowl combine all ingredients until well blended. 2. Freeze mixture in an ice cream maker according to manufacturer’s...
by James Ratliff | May 4, 2015
• 1 tbsp. + 1 tsp. The Perfect Purée Cherry Puree, thawed • 1 1/2 tsp. The Perfect Purée Lemon Zest, thawed • 24 oz. light cream • 24 oz. heavy cream • 1 1/2 cups sugar Method: 1. Mix light cream, heavy cream and sugar in a medium saucepan. Bring...
by James Ratliff | May 4, 2015
Ingredients: 20 oz. The Perfect Purée Kiwi Puree, thawed 6 oz. orange juice 8 oz. granulated sugar Method: Mix orange juice and sugar in a medium saucepan. Bring the ingredients to a boil and reduce heat, then simmer for 3 minutes, stirring occasionally. Remove pan...
