Raspberry Champagne Turkish Ice Cream
Ingredients
- 1-quart whole milk
- 2/3 cup Monin Raspberry Purée
- 2/3 cup rosé champagne
- 3 Tbsp. granulated sugar
- 1 Tbsp. cornstarch
- 1/2 tsp. mastic gum, powdered
- Pinch salt
Glass: Culinary
Glass Size: 1 quart.
Instructions
- In a small sauce pot, combine the puree and champagne and bring to a simmer over medium heat.
- Allow to simmer until reduced by half (5-7 minutes). Remove from heat once reduced and allow to completely cool.
- In a medium sauce pot, add the milk and bring to a simmer over medium heat, allowing to simmer for 5 minutes.
- In a small mixing bowl combine the remaining ingredients and mix until well combined.
- Vigorously whisk the milk while sprinkling in the sugar mixture until well combined.
- Allow the milk to simmer for an additional 5 minutes, stirring frequently.
- Remove the milk form the heat and strain through a fine mesh sieve and allow to completely cool.
- Once cooled, mix the milk with the puree reduction until well combined.
- Transfer the mixture to an ice cream machine and freeze according to manufacturer’s instructions.
- Once frozen, transfer to a tightly sealed container and store in the freezer for at least 2 hours before serving.
