Milk Chocolate Earl Grey Ice Cream

Bergamot Sorbet (Bergamot)

• 250g Bergamot puree (If you can't find it, you can use a mixture of lemon and grapefruit. You can add bergamot oil to strengthen the bergamot flavor.)
• 44g Glucose powder
• 3.75g Stabilizer (You can use Gelatin or agar agar)
• 5g Invert sugar
• 150g Sugar
• 487g Water
• Total weight: 976.75g

Milk Chocolate Earl Grey Ice Cream

• 600g Water
• 15g Earl Grey tea (Use high quality, loose leaf tea. You can strengthen the tea aroma by increasing the amount.)
• 50g Sugar (You can reduce the amount of sugar.)
• 98g Invert sugar
• 33g 0% milk powder
• 10g 80% whey protein (Optional)
• 4g Stabilizer (You can use Gelatin or agar agar)
• 20g Egg yolk (Use fresh, organic eggs)
• 185g Affresco Milk 40 Couverture
• Total weight: 1000g

Milk Chocolate Coating

• 500g Affresco Milk 40 Couverture
• 500g Cocoa butter
• Total weight: 1000g

How to make:

Bergamot Sorbet (Bergamot)

1. Mix the stabilizer with approximately 25% of the sugar.
2. Heat the water, glucose powder and invert sugar to 40°C.
3. Add the stabilizer mixture.
4. After 4-12 hours, mix in the puree.
5. Process in ice cream maker.

Milk Chocolate Earl Grey Ice Cream

1. Mix the stabilizer with 25% of the sugar.
2. Boil the water, add the tea, cover and let it steep for 15 minutes (you can extend the steeping time for a stronger aroma).
3. Drain and adjust with water to 600g.
4. Bring the tea infusion, milk powder, whey protein, egg yolk and invert sugar to 40°C.
5. Add the stabilizer.
6. At 60°C add the Affresco Milk 40 Couverture and cook to 85°C.
7. Cool quickly.
8. After 4-12 hours, stir and process in ice cream maker.

Milk Chocolate Coating

1. Heat the Affresco Milk 40 Couverture and cocoa butter to 48°C.
2. Cool to 36°C.

Merge:

1. Pour the bergamot into a small half-sphere mold. Freeze quickly and remove from the mold.
2. Squeeze the milk chocolate ice cream into an ice cream bar mold.
3. Press the bergamot randomly into the mold.
4. Clean with a palette knife. Freeze quickly and remove from the mould.
5. Dip in milk chocolate coating at -23°C.
6. Decorate as desired.

Additional Suggestions (Affresco Style):

• Strengthening the Bergamot Flavor: You can add bergamot oil or grated bergamot peel to bergamot.
• Strengthen the Earl Grey Flavor: You can sprinkle Earl Grey tea leaves on ice cream.
• Decoration: Use edible flowers, gold leaves, colored sprinkles, or designer chocolate chips.
• Presentation: Serve the dessert on an elegant plate or a specially designed stand.
• Story: Add a note telling the inspiration behind the dessert and the story behind the ingredients used.
• Accompaniments: Pair the dessert with Earl Grey tea or a bergamot-flavored cocktail.
• Variations: Experiment with different types of chocolate, fruit purees, or spices.