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Tula gingerbread ice cream

Tula gingerbread ice cream, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Gingerbread, Ice cream

Ingredients portion 12

Anise (badanum) 1 g

Egg yolk 14 pieces

Cinnamon 1 g

Cloves 2 g

Cardamom 2 g

Black allspice 5 g

Ginger root 10 g

Tula gingerbread 25g

Sugar 200 g

Milk 400 ml

Chinese spices “Five Spices” 4 g

Cream 300 g

Cooking instructions 1 hour and 30 minutes

1 Mix the milk and cream with the spices and grated ginger. Bring to the boil, then mix in the egg yolks, beaten with the sugar.

2 Heat the mixture to 82 degrees, strain, set in an ice bath and allow to infuse overnight.

3 The next day, scroll the mixture into the ice cream machine. Use a sharp knife to cut the gingerbread cake into thin slices and decorate the ice cream and sprinkle over the gingerbread crumbs.

Liège waffles

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .