Bring milk to a boil and add rice and sugar

  Bring back to simmering for 1 minute and remove from heat

  Keep covered

  Bring half & half to a boil

  Add corn syrup and condensed ilk

  While, constantly whisking, add sugar and stabilizer

  Wait for boil and then remove from heat

 | GALANGAL | GENTIAN (SUZE) | GINGER | SWEET POTATO | WASABI |

  Combine milk / Half & half / corn syrup to a boil infusing the vanilla beans

  Mix sugar and stabilizer and add it to the boiling liquid. Wait for the boil again.

  Turn off flame and add the condensed milk.Let cool and refrigerate over night before spinning in ice cream maker 

  Macerate the Golden Raisins in dark rum (Myer's) for a day or two 

  When spinning the ice cream,  at the end of the cycle, incorporate in the ice cream and out of the machine, the quick drained  Golden Raisins.

  Store in freezer right away.

  Bring the three (3) first ingredients to a boil.

  Gradually add the two (2) last combined ingredients and wait for the boil while stirring with a whisk.

  Let cool before storing in the fridge.

  Bring the milk and cream to a boil a first time infusing the vanilla beans (do the same if you use vanilla extract)

  Beating energetically using a wire whisk, combine yolks and sugar until it turn into lemon color.

  Remove the boiling liquid from the flame

  Pour some of the boiling liquid over the egg /sugar mixture, mix well and add this mixture back to the remaining boiled liquid.

  Put the pan back on the stove over medium heat .

  By using a wooden spoon, gently finish cooking the crème anglaise until thick enough to cover the back of the spoon.

  The safest way remains to use a thermometer. In this case, turn off the flame when the mixture reaches 84 C

  Strain immediately into a bowl over a bath of ice

 - Boil Half & Half with vanilla beans

 - Crush Pepper and add also to infuse with Vanilla beans

 - Add corn syrup and condensed milk

 - Constantly whisking, add sugar and Agar powder

 - Wait for boil, remove and strain

 - Cool in iced water bath.

 - Add the yolks, 2 wines, cream and the crème fraiche.

 - Add 640 g into each paco jet beaker and freeze.

 - fter frozen add 1/4 c red wine and churn.

( For the reduced wine simply boil wine 2-3 minutes to cook out the alcohol.)