Satsuma Mandarin Sorbet

Red Miso Ice Cream, Poached Granny Smith Apples, Sesame Oil, Toasted Sesame Seeds

Pastry Chef Chad Townsend of Millie's Homemade Ice Cream | Pittsburgh, PA

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Adapted by StarChefs  |  November 2016

INGREDIENTS

Kikkoman Mirin-poached Granny Smith Apples:
6 Granny Smith apples, peeled and cored
650 grams Kikkoman mirin

Red Miso Ice Cream:
Yield: 12 liters
7.576 kilograms 40 percent heavy cream
7.56 kilograms milk
1.814 kilograms egg yolks
3.22 kilograms cane sugar
5 grams salt
485 grams red miso

Satsuma Mandarin Sorbet:
Yield: 9 liters
Segments from 24 satsuma Mandarins, peels reserved
3 liters cold filtered water
1.3 kilograms sugar
6 grams salt
250 grams atomized glucose
28 grams citric acid

To Assemble and Serve:
Kikkoman sesame oil
Toasted sesame seeds

METHOD

For the Kikkoman Mirin-poached Granny Smith Apples:
In a saucepot set over medium heat, combine apples and mirin and bring to 165°F. Poach for 6 minutes, remove from heat, and cool apples in mirin.

For the Red Miso Ice Cream:
In a pasteurizer, begin warming cream and milk. In a large bowl, whisk to combine yolks, sugar, salt, and miso. As dairy warms, temper in yolk mixture. Continue to heat dairy mixture until it coats the back of a wooden spoon; cool. When ice cream base has cooled completely, medium dice poached apples and fold into mixture. Process in a batch freezer.

For the Satsuma Mandarin Sorbet:
In a Vitamix Commercial blender, purée mandarin segments and peels. In a large pot, combine water, sugar, salt, and glucose; warm until sugar is dissolves. Pour sugar mixture and citric acid into the blender with satsumas; purée. Process in a batch freezer.

To Assemble and Serve:
Scoop Red Miso Ice Cream into a bowl. Next to it, place a scoop of Satsuma Mandarin Sorbet. Garnish the sorbet with a drizzle of sesame oil and sesame seeds.

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