Frozen

White Chocolate Ice Cream

Milk        1 L
Cream       200g
Yolks       220g
Gran        135g
White Choc  250
  chop
Dark Rum    75g

Boil milk, cream. Temper in yolks and sugar. Whisk in chocolate. Strain over shallow pan set over ice. Process into container and stir in rum.

-----

Banana Sorbet

Ripe Bananas          1# 2 oz.
  black spots removed
Lemon Juice           2
  fresh squeezed
Milk                  250 ml.
Sorbet Syrup          200 ml.

Mix bananas with lemon juice immed. while boiling milk. Add bananas and syrup. Simmer low 5 minutes. Puree 2 mins. Strain over shallow pan set over ice. Cool, process.

-----

Nougat Glacé Pistache

Gran                  7 oz.
Water                 3 oz.
Lavender Honey        14 oz.
Glucose               3 1/2 oz.
Whites                1 #
Gran                  3 oz.
Cream                 2 qt.
Pistachio Paste       7 oz.
Kirsch                4 oz.
Candied Fruit Mix     7 oz.
  brunoise
Fresh Strawberry      TT
  brunoise
Pistachio light roast 6 1/2 oz.
  fine chop

Sugar 1, water, honey, glucose: bring to boil 121°C. Pour this over whites beaten with sugar 2 to firm peak meringue. Let whip to cool. Cream with pistachio paste to soft peaks. Soak candied fruit mix and strawberries in kirsch while everything else is cooking/mixing; do not drain. Fold whipped cream to meringue, then fold in fruits, last the pistachio. Turn out into desired molds. Note: Pistachio paste in different brands are stronger than others; add more or less to suit you.

-----

Caramel Ice Cream

Cream  2 qt.
Milk   2 qt.
Sugar  10 oz.
Yolks  24 oz.
Sugar  1 # 12 oz.
Cream  1 qt.

Cream, milk and half the sugar bring to boiling. Whisk yolks and sugar and temper in hot liquid. Add back to pot and continue cooking until tests done. Add caramel cream. Chill, process.

Caramel Cream: carmelize sugar 2 in heavy pan. Add in cream, whisk/stir dissolved.

-----