Eden Color-Block Ice Cream
Combine peach sorbet and saffron soft-apricot ice cream to make a two-tone ice cream.
Ingredients
Peach sorbet
2 kg
Saffron soft apricot ice cream
2 kg
Instructions
1
Chill the Tools
Place the stainless steel bowl and small tools (spatula, ice cream scoop, palette knife) in the freezer to chill.
2
Layer and Freeze
Stir the peach sorbet to a churn-frozen consistency and spread it across the bottom of the stainless steel bowl; finish by topping with the saffron soft apricot ice cream. Freeze in the freezer for 30 minutes.
3
Pack into Container
Use an ice cream scoop suited to the task, making sure each scoop captures the components that make up Eden to achieve the intended color-block effect. Smooth the surface of the container with a stainless steel palette knife and seal with the lid.
