Rosemary fiordilatte ice cream

Name: Rosemary fiordilatte ice cream
Prep time: 10 min
Total time: 10 min
Yield: 0
Cuisine: Italian
Ingredients: 1 Litre of single cream; 3 Sprigs of rosemary; 1 Lemon; 1/2 Vanilla pod; 200ml Condensed milk; Maldon salt to taste; Edible flowers to taste

The elegance of simplicity. A silky base blends with the aromatic notes of rosemary to create a fresh, creamy and unexpected flavour. A classic reinterpreted with style, dedicated to those who love to experiment with sophistication.

A scoop of white ice cream garnished with a sprig of rosemary and yellow petals, placed in the centre of a large, matt black plate.

Preparation Time:

10 min

Difficulty:

Easy

Cuisine Type:

Diet:

Product categories:

Ingredients

1 Litre of single cream

3 Sprigs of rosemary

1 Lemon

1/2 Vanilla pod

200ml Condensed milk

Maldon salt to taste

Edible flowers to taste

Proceedings

Pre-cool the blast chiller using the pre-cooling function to -30°C.

Place the chilled single cream, rosemary, lemon zest, condensed milk and vanilla bean seeds into a vacuum-seal bag. Place the bag in the vacuum drawer and activate the Chef function with sealing level 2.

Then open the bag, strain the mixture and pour it into a silicone mould.

Place the mould in the blast chiller and freeze at -18°C for 150 minutes using the automatic programme – freezing – desserts – ice cream/ice lollies.

Once the automatic programme has finished, remove the ice cream from the mould and garnish with edible flowers. Serve or store in the freezer.

The Smeg vacuum drawer features the special Chef function: alternating cycles of compression and decompression speed up the infusion process, allowing you to get creative with the most unusual flavours to satisfy every palate.

In just a few minutes, you can create dishes that would take several days using traditional methods, such as alcoholic drinks, infusions, marinades and, as in this case, ice cream.

Pre-cooling: allows the chamber to be cooled to -30°C before placing food in the blast chiller, to ensure the best blast chilling and freezing results.

Deep-freezing: allows food to be deep-frozen rapidly from cooking temperature down to -18°C in less than 270 minutes. Food deep-frozen in a blast chiller can be stored for up to 70% longer and retains the same organoleptic and nutritional characteristics as fresh food.

Rosemary fiordilatte ice cream

Ingredients

Proceedings

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