 | Peach Ginger Ice CreamBen Diaz, Nixo Patio Lounge, Los Angeles, CA |
| • | 12 oz. The Perfect Purée Peach Ginger blend, thawed |
| • | 2 ounces condensed milk |
| • | 2 tbsp. sugar |
| • | 1/2 oz. yuzu juice |
| • | 2 oz. orange juice |
| Method: | |
| 1. | Place all ingredients into a small sauce pot and simmer for 5 minutes to allow all the ingredients to bloom. |
| 2. | Remove and allow mixture to cool under refrigeration for 2 hours. |
| 3. | Next run the base through an ice cream machine (following manufacturers recommendations), spin for 45 minutes. |
| 4. | Remove the ice cream and store in freezer until needed. |
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