Velvet Coated Wormwood Ice Cream

Preparation info
  • Yield:

    1.02 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Wormwood Ice Cream Base
  • Milk 640 g 1 lb 6.56 oz


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