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 |  The Dish Recipe CardThe Dish: L'Espalier -- Gingerbread ice cream cakesL'Espalier RestaurantCHEF: Jiho Kim The Dish: Halloween "Eye Popping" Gingerbread ice cream cakes Recipe: Ginger Bread 4 oz butter 3 1/2 oz dark brown sugar 5 1/4 oz light corn syrup 5 1/4 oz molasses 1/2 tbs minced ginger 3/4 tbs cinnamon Recipe Video - www.whdh.com/features/articles/dish/BO128212 | |
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| 1/2 tbs baking soda 6 1/2 oz milk 3 oz eggs 1/2 lb all purpose flour sifted Method: 1. Melt butter, brown sugar, corn syrup, ginger & cinnamon 2. Mix baking soda, milk and egg 3. Mix in flour 4. Bake 375 degrees Cranberry ice cream 17 oz heavy cream 7 1/2 oz sugar Pinch of salt 10 oz yolks 16 oz cranberry puree' Recipe Video - www.whdh.com/features/articles/dish/BO128212 | |
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| 1. Bring heavy cream to a boil 2. Mix sugar, salt & yolks 3. Temper cream to mixture 4. Cook at 180 degree 5. Cool down with ice bath 6. Add cranberry puree' to mixture 7. Rest overnight 8. Turn in Ice cream mixer (Copyright (c) 2009 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.) Recipe Video - www.whdh.com/features/articles/dish/BO128212 | |
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