Ice-creams & Sorbets 

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Granitas / Ice-cream Recipes/ Ice Sculpture / Sorbet Recipes

Entremets glacés / Meringues / Sundaes

Sabayons / Sauces & Coulis / Syrups

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A Directory

Ice-creams	Others	Sorbets
		If you are not sure about a fruit, click here know more
Anise __________ Berries Blueberries Cassis * Currants (black* - red) Elderberries Gooseberries raspberries Strawberrie __________ Caramel with salted butter Chestnut __________ Chocolate dark / milk / white with liquor / spices __________ Coffee Café au lait Caffe latte Espresso Mocha Thai __________ Dulce de Leche __________ Honey As a sweetener substitute Herbs Cumin Lavender Orange blossom Rose Thyme __________ Lemon / Lime Licorice Mint __________ Nuts Almond Hazelnut Nougat * / Turron * Pistachio Praline Sesame Walnut\ __________ "Plombière" or Cassata * with macerated diced candied fruits in "Cointreau or Grand_Marnier" Pumpkin / Sweet potato Rhubarb Rum Raisins with macerated raisins in dark rum __________ Spices Cinnamon / Ginger Gingerbread Lemongrass __________ Vanilla	Granitas * (read about) Parfaits or Sabayons * Sorry, the recipes are still in French Spooms * Savory Ice-creams "beurre blanc" base finished with Heavy cream  as a mix Mustard with seeds Green Peppercorn Shallots Wine Red or White If you wish to help improve this listing, you can do so by submitting your suggestions in the field below Ice-creams Savory Sorbets The best way would be to freeze the mix and either blend it at the order or proceeding so y using a machine the professionals know as "Pacojet" This will help you to obtain a better product without having to stabilize the mix with any sugar content. It can be serve in a cold summer soup or gaspacho , also on the side of a salad. The other alternative shall be to serve a cold appetizer with a vinaigrette granita or snow ball during the summer. Cucumber / Zucchini Celery / Fennel Tomato / Basil Tomato / Garlic Vinaigrette (Dressing) _ go for some Dressing recipes >>> If you wish to help improve this listing, you can do so by submitting your suggestions in the field below Sorbets	Apple Apricot Banana __________ "Brandy" Calvados * Gin Punch * Vodka __________ Berries Blueberries Cassis * Currants (black* - red) Elderberries Gooseberries Strawberries __________ Cherries __________ Citrus Clementine Grapefruit Guava Iuzu Kumquat Lemon Lime Orange Mandarin  Meyer lemon * Tangerine __________ Cocoa Crème fraiche Exotic Combination of Exotic fruits like: Banana / Kiwi / Passion / Guava Fig (with Port) Grapes Concorde / Muscat Jackfruit * Kiwi Lemon Verbena * Lichee others similar Longan / Dragon_fruit Mango Melon "Cavaillon *" Watermelon Nectarine / Peach Passion fruit Pineapple Pear Plum Tamarind * __________ Wine Dessert Wine (Beame de Venise * / Moscatto */ Muscat * ) Champagne * Sangria * Port_(with fig) Red_(with strawberries or pear)
Egg Base - 4 Qt whole milk - 1 Qt heavy cream - 1 pint light corn syrup      __________ - 50 Yolks - 1 lb sugar - 20 gm Stabilizer     (or Agar-agar) White Base -  9 Qt  milk                                                   -  6 Qt Half & Half -  600 grs corn syrup -  1 kg 500 grs sugar -  60 grs ice-cream Stabilizer           ___________                                 -  4 small cans condensed milk Or mapple syrup ____________________	If you wish to help improve this page, you can do so by submitting your suggestions in the field below Your suggestions Thank You	Syrup Base   - 51 Lbs __or__ 2 Kg 700 sugar - 17 liters __ 2 liter water - 850 grs___300 grs corn syrup - 85 grs ______10 grs Ice-cream Stabilizer (or Agar-Agar)       ____________________ To know more about Syrups Go There

*  Consult the Conversion Chart 

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