Creme Brulee-d Ice Cream

This method is adapted from the flaming sorbet from The Fat Duck, in which low acyl gellan gum is used in the ice cream base (sorbet in their case, ice cream here). This hydrocolloid works wonders at keeping the ice cream from melting. I don't want to give too much away on the recipe or method because that would be a very long post. The pictures will explain the process better anyway.

 

LAMINATING BRIOCHE INTO CROISSANT DOUGH



In these photos you will see the results of laminating croissant dough with butter (of course) and a layer of chocolate brioche and strawberry brioche. There are two different finished items I made with the dough.