Blend the bananas, adding the lime juice(s)

   Add the syrup , amount according to taste

   Put in ice cream maker and freeze

  1- steep the basil with the milk, cream and half the sugar

  2- In a separate bowl, place the sugarand the yolks.

Once the milk mixture comes to a boil, pour 2 cups into egg mixture, mix well and combine into cooking pot and proceed like the making of a crème Anglaise, cooking until temperature reaches 83ºC (181ºF).

  3- Don't strain. Keep in ice bath before refrigerating

  4- Next day, strain the mix and freeze in ice cream maker.

Bring the milk and cream to the boil with the basil in and let simmer to infuse well .

Whisk together the eggs and sugar

Proceed like a regular creme Anglaise

Add some basil syrup** for more taste and color

     Blanch and shock basil.

   Wring out excess water and puree on high speed with corn syrup for 30 seconds to 1 minute, until syrup is deep green and uniform.

   Strain through a fine chinois lined with sports towel, gently weighted down, overnight.

   | Caffe Latte |  Caramel  |  Carrot ginger  |  Cassata |  Chestnut |  Chocolate | Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

 | Caffe Latte |  Caramel |  Carrot ginger  |  Cassata |  Chestnut |  Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

CARAMEL  CARAMEL SALTED BUTTER  CARAMEL AU BEURRE SALÉ

   Bring cream , milk and vanilla to a boil and keep warm.

   Mix sugar to consistency of wet sand.

   Cook into a dark caramel.

   Whisk yolks, temper with cream and add salt

CARAMEL  CARAMEL SALTED BUTTER  CARAMEL AU BEURRE SALÉ

   Melt butter and sugar and cook until caramel color.

   At this time stay close to it and wait until the forming of a foam on top of the caramel .

   It looks like it is burning and is burning in fact.

   At this time add the half & half gradually

          BE VERY CAREFULL

   Add the remaining liquid and bring it back to the boil

   Then using the mixture yolks / sugar proceed like the making of the crème Anglaise

CARAMEL  CARAMEL SALTED BUTTER  CARAMEL AU BEURRE SALÉ

  | Caffe Latte |  Caramel |  Carrot ginger  |  Cassata |  Chestnut  |  Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

CARROT GINGER

 | Caffe Latte  | Caramel  |  Carrot ginger  |  Cassata  |  Chestnut  | Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

 CASSATA or PLOMBIERES (The French Version)

 | Caffe Latte  | Caramel  |  Carrot ginger  |  Cassata  | Chestnut  |  Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

CHESTNUT

   Bring the milks to a boil, infusing the vanilla beans

   Whisk the sugar / Agar mix while boiling

   Make the creme Anglaise with the yolks and 150 gm sugar

   Strain the mix through fine mesh over ice bath

   Right away add  chestnut paste and puree, chestnut syrup and condensed milk.

   Blend until smooth with a "Girafe"

   Let cool completely before refrigerating

   Freeze the nest day.

   When mix comes out of machine , have a cold stainless steel bowl to receive it.

   Fold in the macerated chestnut with little of booze.

   Store in freezer right away .

 | Caffe Latte  |  Caramel |  Carrot ginger  |  Cassata |  Chestnut  | Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

CHOCOLATE  

 | Caffe Latte  | Caramel  |  Carrot ginger  |  Cassata  |  Chestnut | Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

 CHOCOLATE WHITE

   Heat milmk and half & half until it begins to steam and bubble just around edges . 

   Meanwhile burr mix together eggs , whites , sugar and honey until uniform . 

   Temper hot milk and half & half into egg mixture .

   Return to the heat , stirring constantly until thick and just beginning to lump . 

   Pour hot liquid over chocolate and burr mix thorughly . 

   Chill in an ice bath , stirring occasionally until cold .

   Refrigerate overnight before spinning into ice cream .

 | Caffe Latte |   Caramel |  Carrot ginger  |  Cassata |  Chestnut |  Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

CILANTRO

 | Caffe Latte  | Caramel |  Carrot ginger  |  Cassata  |  Chestnut | Chocolate | Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

 CINNAMON

 | Caffe Latte  | Caramel  |  Carrot ginger  |  Cassata |  Chestnut | Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

COCONUT

 | Caffe Latte |  Caramel  |  Carrot ginger  |  Cassata  |  Chestnut | Chocolate  | Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

CAFFE LATTE | CAFFE MOKA | COFFEE

 | Caffe Latte  | Caramel |  Carrot ginger  |  Cassata  |  Chestnut  | Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

 Coffee “Cointreau” Ice-cream

 | Caffe Latte |  Caramel |  Carrot ginger  |  Cassata |  Chestnut  | Chocolate |  Chocolate White | Cilantro |  Cinnamon | Coffee_Cointreau | Cream cheese |

CREAM CHEESE SHERBET

Combine the first set (6) of ingredients in a pot and whisk together well .

Bring to a boil and let infuse , simmering for a few minutes

Add the sugar and Agar mix and give a quick boil .

Let cool completely (don't strain yet .

When cool add the sour cream and strain .

Spin the next day.

| Hazelnut | Herbs | Honey cumin |

| Hazelnut | Herbs | Honey cumin |

 HAZELNUT

| Hazelnut | Herbs | Honey cumin |

HERBS

| Hazelnut | Herbs | Honey cumin |

 HONEY CUMIN

   Then proceed to the crème Anglaise with the mix sugar / yolks.

   Cool on iced water bath before storing in refrigerator overnight.

   Spin in ice cream maker the next day