ALMOND INSPIRATION SWIRL ICE CREAM RECIPE

Heat the milk. Once it is at 75°F (25°C), add the dry milk powder.



At 85°F (30°C), add the sugar and confectioner's sugar. Once it is at 115°F (45°C), incorporate the stabilizer with a portion of the sugar (approx. 10 %).



At 140°F (60°C), pour in a small portion of the liquid (two-thirds of the weight of the ALMOND INSPIRATION) over the partially melted ALMOND INSPIRATION.



Immediately mix using an immersion blender to make a perfect emulsion. Add the remaining liquid.



Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Chill for at least 12 hours at 40°F (4°C).



Churn between 15-20°F (-6°C to -10°C).

Heat the water to 105°F (40°C). Mix the sugar, powdered glucose, dry milk powder and stabilizer, then sift into the water. Heat to 185°F (85°C).

Add the lemon juice, zest and vanilla bean.

Quickly cool the mixture to 40°F (4°C), then set in the refrigerator for 12 hours.

Strain through a chinois and churn.

Mix the lemon purée, sugars and vanilla bean together, and bring to a boil.



Mix the cornstarch and water together, then add to the lemon purée mixture.



Boil for a few minutes, stirring vigorously to stop the texture from becoming grainy. Remove the vanilla bean, add the ABSOLU CRISTAL, then mix using an immersion blender.



Store in the refrigerator.

Wash the lemons. Boil for approx. 30 minutes in a large quantity of water to remove any trace of bitterness. Drain. Cut up the lemons then mix them thoroughly in an electric mixer. Strain.

Sift the confectioner's sugar. Place the confectioner's sugar, egg whites, zest and the split and scraped vanilla bean together in the bowl of an electric mixer.

Mix and heat to 120-130°F (50-55°C) in a bain-marie. Strain the meringue through a chinois to get rid of the vanilla bean and lemon zest.

Once at temperature, beat in the electric mixer while adding the lemon juice and citric acid. Place in a baking tray then bake at 195°F (90°C) for approx. 2 hours.

Toast the almonds at 300°F (150°C).

Cook the sugar and water at 240°F (115°C).

Add the almonds and fleur de sel once the sugar has formed a syrup.

Break the mixture up into pieces and leave to chill on a tray.

Break the Meringue into small pieces, then mix it with the Sweet and Savory Slivered Almonds and the tempered ALMOND INSPIRATION. Set aside for assembly.