{"id":114031,"date":"2020-10-30T19:31:51","date_gmt":"2020-10-30T08:31:51","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=114031"},"modified":"2020-12-30T10:59:13","modified_gmt":"2020-12-29T23:59:13","slug":"billionaires-soft-serve-ice-cream-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/billionaires-soft-serve-ice-cream-recipe\/","title":{"rendered":"Billionaires Soft Serve Ice Cream Recipe"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/billionaires-soft-serve-ice-cream-recipe\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-5\" style=\"width:80px\"><a href=\"#comments\">5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/akSOxP70FMQ?rel=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>Is this soft serve worth \u00a399?  Does it really take four hours to make one?  The Billionaires Soft Serve, sold at Selfridges in London has a price tag that is surely set to attract news stories from journalists getting a freebie rather than customers.  But if you don&#8217;t want to part-take without parting with your cash, you&#8217;d best get baking.  <\/p>\n<p>I&#8217;ve made the <a href=\"https:\/\/www.howtocookthat.net\/public_html\/worlds-most-expensive-desserts\/\">worlds most expensive ice cream sundae<\/a> before and that came with a gold spoon and crystal goblet that you get to keep.  There are no such trinkets or keepsakes with this sundae so it needs to pack a punch on the flavour.  I&#8217;ll get my boys to rate it for you at the end of the episode.<\/p>\n<h4>Dark Chocolate Sorbet <\/h4>\n<p>(makes 20 balls)<br \/>\n555mL (18.77 fluid ounces) water<br \/>\n200g (7.05 ounces) sugar<br \/>\n75g (2.65 ounces) cocoa powder<\/p>\n<p>Heat all the ingredients ain a pan, stirring until combined and the sugar is dissolved.  Refrigerate until chilled.  Churn in an ice-cream machine then freeze.  Use a melon baller to make balls of sorbet and store in the freezer.<\/p>\n<h4>Mango Passionfruit and Ginger Sorbet and Sauce in the pipettes <\/h4>\n<p>(makes enough for 15 balls)<br \/>\n2cm (0.79 inches) chunk of ginger finely grated<br \/>\n170g (6 ounces) tin of passionfruit<br \/>\n425g (14.99 ounces) tin of mango in syrup<\/p>\n<p>Pour the passionfruit into a pan, add the ginger and bring to a boil.  Switch off the heat and leave for the ginger flavour to infuse.  strain through a fine sieve the remove the seeds and ginger.  Put the passionfruit ginger sauce into a blender with the tin of mango.  Blend until smooth. Refrigerate for several hours or place in a bag flat in the freezer to cool quickly (see video). Set aside a small amount to go into the pipettes and churn the rest in an ice-cream machine to make sorbet.  Use a melon baller to make balls of sorbet and store in the freezer.<\/p>\n<h4>Macarons <\/h4>\n<p>220g (7.76 ounces) icing sugar<br \/>\n120g (4.23 ounces) almond meal<br \/>\n4 egg whites<br \/>\n80g (2.82 ounces) caster sugar<br \/>\nred oil based food colouring<br \/>\nFollow the directions for <a href=\"https:\/\/www.howtocookthat.net\/public_html\/salted-caramel-macaron-recipe\/\">making macarons<\/a> on this earlier post.  Macaron <a href=\"https:\/\/www.howtocookthat.net\/public_html\/macaron-recipe-faq-troubleshooting\/\">trouble-shooting<\/a> can be found here.<\/p>\n<h4>Salted Caramel <\/h4>\n<p>(use to fill white chocolate truffle shells and in the ice-cream)<br \/>\n1 1\/2 cups sugar<br \/>\n1\/4 cup water<br \/>\n1 cup glucose syrup<br \/>\n1 cup cream<br \/>\n1\/2 c milk<br \/>\nsalt to taste<\/p>\n<p>Put the sugar, water and glucose syrup into a pan.  Stir over high heat until the sugar is dissolved.  Wash down the sides of the pan using a wet pastry brush.  Boil unstirred until it starts to go golden (watch carefully as it can quickly go from golden to burnt).  Add the cream and milk and stir until it reaches 107C (224.6 degrees Fahrenheit) on a candy thermometer.  Pour into a heat proof bowl and add salt.  Leave to cool.<\/p>\n<h4>Salted Caramel Gelato <\/h4>\n<p>4 egg yolks<br \/>\n1\/2 cup salted caramel<br \/>\n500mL (16.91 fluid ounces) milk<br \/>\n200mL (6.76 fluid ounces) cream<br \/>\nWhisk together the egg yolks and salted caramel.  Heat the milk in a pan and whisk in the egg yolk mixture.  Heat to 75C (167 degrees Fahrenheit).  Remove from the heat. Chill then churn in an ice-cream machine.  Place into piping bag and pipe into cones.<\/p>\n<h4>Caramelised Pecans <\/h4>\n<p>150g (5.29 ounces) pecans<br \/>\n1 cup sugar<br \/>\n1\/4 cup water<\/p>\n<p>Preheat the oven to 120C (248 degrees Fahrenheit).<\/p>\n<p>Put the sugar and water into a pan.  Stir over high heat until the sugar is dissolved.  Wash down the sides of the pan using a wet pastry brush.  Boil unstirred.<\/p>\n<p>While it is boiling place the pecans in the oven on a tray lined with non-stick baking paper.<\/p>\n<p>Once the sugar is just starting to turn golden turn off the heat.  Take the pecans out of the oven.  Pour the hot sugar syrup over the pecans and stir slightly to make sure they are all covered.  Leave to cool.  Chop and store in an airtight container.  If left exposed to the air it will go sticky.<\/p>\n<h4>Golden flake <\/h4>\n<p>1 flake per ice-cream<br \/>\n1 sheet of 100% food grade gold leaf<\/p>\n<p>Use a little caramel to make the gold leaf stick to the flake.  Wrap the flake and stick into the top of the ice-cream.<\/p>\n<h4>Chocolate Dipped Cones <\/h4>\n<p>240g (8.47 ounces) dark chocolate<br \/>\n5 Waffle Cones<br \/>\nGold or silver edible pearls or cachous<br \/>\nTweezers<\/p>\n<p>Dip the top edge of the cones into the chocolate.  Add a gold pearl into each square of the waffle cone that is chocolate coated.  This is easiest if you hold the cone horizontally and drop them on. <\/p>\n<h4>Chocolate Spoons <\/h4>\n<p>chocolate spoon sold<br \/>\nchocolate transfer sheet<br \/>\ntempered dark chocolate &#8211; the exact amount will depend on the size of your mold.  To give you an estimate 240g (8.47 ounces) of chocolate was enough to dip 5 cones and make 6 spoons.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2020\/10\/ice-cream-recipe-ann-reardon-how-to-cook-that-214x300.png\" alt=\"home made ice cream recipe\" width=\"214\" height=\"300\" class=\"alignnone size-medium wp-image-114066\" data-wp-pid=\"114066\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/ice-cream-recipe-ann-reardon-how-to-cook-that-214x300.png 214w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/ice-cream-recipe-ann-reardon-how-to-cook-that-768x1077.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/ice-cream-recipe-ann-reardon-how-to-cook-that-550x771.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/ice-cream-recipe-ann-reardon-how-to-cook-that-300x421.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/ice-cream-recipe-ann-reardon-how-to-cook-that.png 800w\" sizes=\"(max-width: 214px) 100vw, 214px\" \/><\/p>\n<p>\u00a9 All Rights Reserved <a href=\"https:\/\/www.howtocookthat.net\" rel=\"noopener\" target=\"_blank\">Reardon Media PL 2020<\/a><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Home Made Ice Cream Recipe\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2020\/10\/ice-cream-recipe-ann-reardon-how-to-cook-that-214x300.png\",\n  \"description\": \"indulgent soft serve ice-cream with video instructions so you can make it at home\",\n  \"keywords\": \"billionaires soft serve, home made, ice cream recipe\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"prepTime\": \"PT4M\",\n  \"cookTime\": \"PT15M\", \n  \"totalTime\": \"PT19M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"English\", \n  \"recipeYield\": \"6\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n  \"recipeIngredient\": [\n    \"500mL (16.91 fluid ounces) milk\",\n    \"200mL (6.76 fluid ounces) cream\",\n    \"1\/2 cup salted caramel\",\n    \"4 egg yolks\"\n  ],\n  \"recipeInstructions\": {\n    \"@type\": \"HowToStep\",\n    \"name\": \"Step 1\",\n    \"text\": \"Whisk together the egg yolks and salted caramel\"\n  },\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Home Made Ice Cream Recipe\",\n    \"description\": \"indulgent soft serve ice-cream with video instructions so you can make it at home\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2020\/10\/ice-cream-recipe-ann-reardon-how-to-cook-that-214x300.png\",\n    \"uploadDate\": \"2020-10-27T21:56:02.000Z\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/akSOxP70FMQ?rel=0\"\n  }, \n   \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"5\",\n    \"reviewCount\": \"6\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  }\n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/billionaires-soft-serve-ice-cream-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/home-made-soft-serve-ice-cream-recipe-ann-reardon-150x150.png\" class=\"alignleft tfe wp-post-image\" alt=\"make ice cream at home\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/home-made-soft-serve-ice-cream-recipe-ann-reardon-150x150.png 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/home-made-soft-serve-ice-cream-recipe-ann-reardon-100x100.png 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/home-made-soft-serve-ice-cream-recipe-ann-reardon-400x400.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2020\/10\/home-made-soft-serve-ice-cream-recipe-ann-reardon-1200x1200-cropped.png 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"114065\" \/><\/a><p>&nbsp; Is this soft serve worth \u00a399? Does it really take four hours to make one? The Billionaires Soft Serve, sold at Selfridges in London has a price tag that is surely set to attract news stories from journalists getting a freebie rather than customers. But if you don&#8217;t want to part-take without parting with your cash, you&#8217;d best get baking. I&#8217;ve made the worlds most expensive ice cream sundae before and that came with<\/p>\n","protected":false},"author":1,"featured_media":114065,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[31,3442,3446,952,1826,3445,3444,1773,3443],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/114031"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=114031"}],"version-history":[{"count":10,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/114031\/revisions"}],"predecessor-version":[{"id":116150,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/114031\/revisions\/116150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/114065"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=114031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=114031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=114031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}