• 3/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 cup granulated sugar • a vanilla bean, split Method: 1. Combine puree and sugar in a heavy medium saucepan. 2. Scrape seeds from vanilla bean and add both to the saucepan. 3. Stir over...
• 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...
• 3 cups filtered water • 1/2 cup The Perfect Purée Blood Orange Concentrate, thawed or Apricot, or Banana, or Black Currant, or Blackberry, or Blueberry, or Carmelized Pineapple, or Cherry,...
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...
• 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...
