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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 1/2 tbs baking soda 6 1/2 oz milk 3 oz eggs 1/2 lb all purpose flour sifted Recipe Video - www.whdh.com/features/articles/dish/BO128212 | |
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| 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' 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 Recipe Video - www.whdh.com/features/articles/dish/BO128212 | |
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| 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 This material may not be published, broadcast, rewritten or redistributed.)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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