Shiso Leaves Green and Kaffir Lime Ice Cream

Ingredients

• 500 g whole hay milk
• 220 g fresh cream 35%
• 50 g skimmed milk powder
• 85 g sucrose
• 15 g powdered glucose 30 DE
• 30 g dextrose
• 5 g neutral for ice cream
• 80 g white chocolate (type W2)
• 3 Kaffir Lime Leaves
• 4 g Shiso Leaves Green in total
  • 2 g to blanch and blend into the mixture
  • 2 g finely chopped with a knife, to be added cold
• 3 Kaffir Lime Leaves (for infusion)
• 20 g lemon juice (to be added only at the end)
• 1 g Maldon salt

Method

Aromatic infusion

Place in a saucepan

• 500 g hay milk
• 220 g cream
• 3 Kaffir lime leaves, chopped
• 1 g Maldon salt

Bring the liquid to 80°C, cover and leave to infuse for 20 minutes.

Strain well, removing the leaves.

Pasteurization

• Bring the liquid back to 40°C.
• Separately, mix all the solids:
  • 50 g powdered milk
  • 85 g sucrose
  • 15 g glucose 30 DE
  • 30 g dextrose
  • 5 g neutral
• Pour the dry mix into the liquid at 40°C, stirring with a whisk.
• Bring the mixture to 85°C, stirring continuously.

Melting the chocolate

• Place the 80 g of W2 chocolate in a tall glass or cylinder.
• Pour the hot mixture over the chocolate and emulsify with a hand blender.

Preparation of Shiso Leaves Green

• Blanch the leaves (2 g)
• Bring unsalted water to a boil.
• Blanch 2 g of Shiso Leaves Green for 5–6 seconds.
• Cool immediately in ice water.
• Drain and squeeze.

Add flavors and blend

• When the mixture has cooled to about 70°C, add: the blanched leaves (2 g) of Shiso Leaves Green
• Blend very finely with an immersion blender until you obtain a smooth base.

Maturation

• Quickly cool the base to +4°C.
• Leave to mature for 6–12 hours in the refrigerator.

Cold additions (only after 12 hours)

• Finely chop the remaining 2 g of Shiso Leaves Green with a knife.
• Mix well / blend with a hand blender
• Add the 20 g of lemon juice.
• Add to the cold base.

Churning

• Churn in an ice cream maker until the desired consistency is achieved.

Serving temperature

Shiso and Kaffir Lime Gelato is best served at:

▶︎ –12°C / –13°C

Aromatic, bright, light gelato, perfectly balanced between the green notes of Shiso Leaves Green and the elegant citrus notes of Kaffir Lime Leaves.

Chef: Camilla Jesholt Buffatti