Symphonie Color-Block Ice Cream
Combine red fruit sorbet, cream cheese sorbet, and butter crisp crumbs to make the two-tone ice cream.
Ingredients
red fruit sorbet
1.5 kg
cream cheese sorbet
1 kg
butter crumble
300 g
Instructions
1
Chill the Tools
Place the stainless steel bowl, the lidded ice cream container, and the small tools (spatula, ice cream scoop, palette knife) in the freezer to chill.
2
Layer and Freeze
Spread the red fruit sorbet across the bottom of the stainless steel bowl. Sprinkle over the butter crumble, then cover with the cream cheese sorbet. Place the bowl in the freezer for 30 minutes.
3
Pack into Container
Use the ice cream scoop to portion the ice cream into the container, making sure each scoop picks up all three components of the Symphonie sorbet. This produces the intended color-block effect. Smooth the surface of the container with the stainless steel palette knife and close the lid.
