Lagrange Glaces Creativ' Notice page 59

RUM RAISIN ICE CREAM
Ingredients: 60g of chopped raisins – 2 tablespoons of amber rum
– 750ml of liquid cream – 250ml of milk – 170g of sugar.
Let the raisins swell in the rum overnight, covered.
Mix the liquid cream, milk and sugar in a mixing bowl.
Pour the preparation into the ice cream maker and add the raisins
halfway through the allocated time (ice cream setting time
40 minutes).
STRAWBERRY SORBET
Ingredients: 345g of granulated sugar – 750ml fresh strawberries –
strawberries and whipped cream for serving (optional).
Dissolve the sugar with 250 ml of water in a saucepan, stirring over
a low flame. Let the syrup become warm.
Put the strawberry purée into the cooled syrup and then pour the
whole thing into your ice cream maker (ice cream setting time
20 to 30 minutes).
Serve the sorbet with strawberries and whipped cream if you wish.
Ingredients: 4 large green apples peeled and with the seeds removed,
cut into cubes – 4 pears peeled and with the seeds removed, cut into
cubes, 1 strip of lemon peel – 1 cinnamon stick – 60ml of lemon juice
– 80g of sugar – 2 tablespoon of calvados or Poire Williams liqueur.
In a large saucepan, delicately poach the apples and pears with the
to lemon peel, the cinnamon stick and enough water to cover them.
30
The fruit will be tender in barely
peel and the cinnamon stick. Reduce the fruit to a smooth purée
with your mixer with the lemon juice.
In a saucepan, bring to a boil the sugar with
let it simmer for
Let it cool down.
Pour the preparation into your ice cream maker (ice cream setting
time minutes).
30
59
APPLE PEAR SORBET
6 to 8 minutes. Remove the lemon
80
1 minute. Put in the fruit purée and the liqueur.
E N G
ml of water and