Boursin’s creamy, crumbly texture and signature garlic and herb taste bring flavour and versatility to any dish. Discover recipe ideas and techniques to add a special touch to your creations.
Boursin® Ice Cream
Portions
N/A
Preparation time
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Cooking time
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Price category
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Ingredients
- 260 g Boursin® Garlic & Fine Herbs
- 460 ml milk
- 200 ml cream
- 4 g ice cream stabilizer
- 4 gelatine sheets
- 5 g salt
- 25 ml lemon oil
- 20 ml olive oil
Preparation
Method:
- Heat milk with the cream, salt, and stabilizer at 85 °C (185 °F).
- Remove from heat, stir in hydrated gelatin sheets and let cool.
- Mix together Boursin® Garlic and Fine Herbs and olive oil, blend in the cream mixture
- Place in Pacojet bowl to harden.
- Turbinate twice just before serving.
Boursin® Ice Cream
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Portions 0 |
Preparation time minutes |
Cooking time minutes |
Cost per person € |
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Ingredients
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Preparation Method:
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Nutrional values
per 100g:
No information available
