Montebello Two-Tone Ice Cream
Mix strawberry sorbet and pistachio ice cream to make this two-tone Montebello ice cream.
Ingredients
Strawberry Sorbet
2 kg
Pistachio Ice Cream
1.8 kg
Instructions
1
Chill the Equipment
Place the stainless steel bowl, the lidded ice cream container, and small tools (spatula, ice cream scoop, palette knife) in the freezer to chill.
2
Layer and Freeze
Spread the strawberry sorbet across the bottom of the stainless steel bowl. Top with the pistachio ice cream. Place the bowl in the freezer for 30 minutes.
3
Pack into Container
Use an ice cream scoop to portion the ice cream into the container, taking care with each scoop to include both components that make up the Montebello ice cream. This produces the desired striped effect. Smooth the surface of the container with a stainless steel palette knife and close the lid.
