School of artisan ice cream

Courses and expert advice for Italian homemade ice cream production
Recipes for homemade ice cream
Recipes of sorbets and drinks with slush

Pear and grappa sorbet:
Preparing for pan 1 grams to 4000 Ingredients:
sugar syrup at 27°Bé gr. 1800
flesh of pear gr. 1600
water gr. 500
lemon juice gr. 40
grappa gr. 60
blend the pear with the lemon juice - add the sugar syrup mix well and amalgamate - add the grappa a little at a time while you amalgamate.

Ice cream and caramel fleur de sel:
Preparing for pan 1 grams to 1000 Ingredients:
Fresh whole milk gr. 600
Cream 35% fat gr. 175
Low Fat Milk Powder gr. 40
Carafin gr. 125
dextrose gr. 20
invert sugar gr. 30
Neutral + emulsifier gr. 10
Bring all ingredients to 85°. When the mixture is pasteurized cooling it to 4° and let it rest.Filter through and stir. Remove the ice at -7°/-8°and variegate (three layers) with Kandis and Fleur de sel. Breaking down for 5 minutes
N.B. For the variegation:100 gr. Kandis to add 10 gr. Fleur de sel.
Drink with pink grapefruit granita and tonic:
A very fresh and non-alcoholic drink - Pressed pink grapefruit 1/3 - Tonic water 1/3 - Lemon granita q.b.

Drink with crushed ice and mint iced tea bag:
Iced tea and mint liqueur lot
A refreshing drink alcohol
-iced tea -Lemon granita q.b. - 20cl. liquor mint lot
You can also substitute the lemon granita with strawberry granita.