Chartreuse and Rhubarb Swirl Ice Cream
- 1067g Milk
- 40g Tarragon/angelica
- 3g Salt
- 383g Heavy cream
- 186g Sugar
- 213g Glucose powder
- 62g Milk powder
- 8g Ice cream stabilizer, such as guar or xanthum gum
- 1 bottle Chartreuse, reduced to 150g
- 900g Deep red skinned rhubarb, chopped
- 270g Water
- 280g Sugar
- 50g Corn syrup
- 25g Glucose
- 13g Stabilizer
Bring milk to simmer, then add tarragon or angelica. Allow to steep overnight. Lightly pulse the infusion and strain. Combine with salt, cream, sugar and glucose powder in heavy-bottom pot and bring to 70°C. Mix milk powder with stabilizer and slowly whisk into pot once the mix reaches 70°C. Whisk and cook mixture to 85°C. Turn heat down, maintaining temp at 85°C for 3 minutes. Remove from heat, strain and cool down over ice bath. Once cool, add chartreuse reduction and spin in ice cream machine. Pour into frozen baking pan and reserve in the freezer.
Place rhubarb with half the water and sugar in a bowl topped and wrapped with plastic wrap. Place bowl over a pot with simmering water, leaving space between bowl and water. Allow rhubarb to macerate until soft, almost mushy. Blend until smooth in blender.
In pot, bring rest of the water, corn syrup, and glucose to a boil. Combine remaining sugar with sorbet stabilizer; slowly stream into sugar syrup. Cook for 3 minutes, strain and chill. Blend stabilizer syrup with rhubarb puree until combined. Spin in ice cream machine; chill. While soft, layer over chartreuse ice cream on a chilled baking pan. Fold until just combined.
Pastry chef Sohrob Esmaili, San Francisco Proper Hotel, San Francisco, CA, from Food Fanatics Magazine