Recipe courtesy of Bacchanal Buffet at Caesars Palace
Episode: Vegas
Print
Total:
1 hr 15 min
(includes cooling and freezing times)
Active:
15 min
Yield:
12 to 14 servings
Level:
Intermediate

Ingredients

  • 14 ounces (400 grams) sugar
  • 3 1/3 ounces (96 grams) dextrose
  • 2 1/4 ounces (63 grams) glucose powder
  • 1 1/4 ounces (36 grams) trimoline
  • 1/10 ounce (3 grams) sorbet stabilizer
  • Pinch salt
  • 2 pounds (900 grams) mango puree
  • 3 jalapenos, diced

Directions

Special equipment: an ice cream maker

In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.

Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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