Velvet Coated Wormwood Ice Cream

Name: Velvet Coated Wormwood Ice Cream
Yield: Yield: 1.02 kg/2 lb 3.84 oz
Cuisine: United States
Ingredients: Egg yolks 70 g 2.47 oz 6.86%; Onyx black food coloring 40 g 1.41 oz 9.09%; Cocoa butter 200 g 7.05 oz 45.45%; Sugar 160 g 5.64 oz 15.69%; 72 Percent Chocolate Cake Crumbs 350 g 12.34 oz; 72% dark chocolate coins 200 g 7.05 oz 45.45%; Wormwood schnapps essence 20 g .71 oz 1.96%; Powdered milk 42 g 1.48 oz 4.12%; Heavy cream 85 g 2.98 oz 8.29%; Milk 640 g 1 lb 6.56 oz 62.78%; Ice cream stabilizer 3 g .11 oz .29%

Preparation info

Yield:
1.02 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Wormwood Ice Cream Base

Milk 640 g 1 lb 6.56 oz 62.78

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

For the ice cream base: Follow the modern ice cream method. Add the wormwood essence once the base has cooled down completely.
Let the base age for at least 4 hours before churning.
Meanwhile, cut out 10 acetate rectangles measuring 11.25