Passion Fruit Ice Cream with Yellow Bell Pepper Sauce and Chili

• 200 g Passion ‘Les vergers Boiron’
• 504 g full milk
• 126 g cream 35%
• 35 g milk powder
• 105 g sugar
• 21 g glucose powder
• 42 g invert sugar
• stabilizer 
• 87,5 g yellow pepper 'Les vergers boiron'
• 50 glucose syrup
• 22,5 g chili-lime infused juice
• 22,5 g lime juice
• 15 g sugar
• 0,75 g xanthan

Not an everyday merger, passion fruit and yellow pepper. However, they do form a tasty combination because of the aromas they share.

Ice cream:

200 g Passion ‘Les vergers Boiron’
504 g full milk
126 g cream 35%
35 g milk powder
105 g sugar
21 g glucose powder
42 g invert sugar
stabilizer 

Mix everything and bring to a boil. Let cool down and sieve.

Yellow pepper ketchup:

87,5 g yellow pepper 'Les vergers boiron'
50 glucose syrup
22,5 g chilli-lime infused juice
22,5 g lime juice
15 g sugar
0,75 g xanthan

For the chilli-lime infused juice: 100 g lime juice boiron + 5 g dried chilli rings = boil and infuse for 5min

Mix everything until smooth.

Drizzle some sauce over your scoops and garnish with basil® cress