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Hello 2022

Hello 2022


New Year’s Eve is all about celebration and decadence and these boozy cocktail-inspired gelato and sorbet recipes are the perfect way to ring in the New Year.

Peach bellini 

Ingredients

150g Rubicone happy hour alcohol sorbet base mix

150g Sucranna granulated sugar

500ml Boiron peach fruit puree 

500ml Prosecco 

Method

Blend all of the ingredients together in a bucket until smooth then pour into the batch freezer and select your usual sorbet program.

When extracted the sorbet can be placed in a pan and shaped to your own style then placed in the blast freezer to harden.

Decoration

Fill a plastic champagne glass with peach sorbet and finish with a slice of peach on the rim of the glass.

Press the glass into the sorbet and place in the display cabinet.

Offer finely chopped tinned peaches to sprinkle over the top of the cone or pot when the customer orders.

Rum berry punch

Ingredients

150g Rubicone happy hour alcohol sorbet base mix

150g Sucranna granulated sugar

100g dark rum

500g cranberry juice

400g water

Method

Blend all of the ingredients together in a bucket until smooth and no lumps and pour into the batch freezer and select your usual sorbet program.

When extracted the sorbet can be placed in a pan and shaped to your own style. Then placed in the blast freezer to harden.

Decoration

Fresh blueberries, blackberries and cranberries can be sprinkled over the top of the cone or tub when served to the customer.

Lemoncello

Ingredients

150g Rubicone happy hour alcohol sorbet base mix

150g Sucranna ganulated sugar

125ml lemoncello

835ml water

40g fresh squeezed lemon juice

Method

Blend all of the ingredients together in a bucket until smooth and no lumps and pour into the batch freezer and select your usual sorbet program.

When extracted the sorbet can be placed in a pan and shaped to your own style. Then placed in the blast freezer to harden.

Decoration

Thinly slice a lemon and arrange the slices into a fanned shape and place in the blast freezer to harden then lay these on the top of your completed pan with some lemon zest.

Amaretto fizz

Ingredients

150g Rubicone happy hour alcohol sorbet base mix

150g Sucranna granulated sugar

125g Amaretto liqueur

500g orange juice

400g sparkling water

Method

Blend all of the ingredients together in a bucket until smooth and no lumps and pour into the batch freezer and select your usual sorbet program.

When extracted the sorbet can be placed in a pan and shaped to your own style. Then place in the blast freezer to harden.

Decoration

Crumbled amaretto biscuits can be sprinkled over the top of the completed pan.

And a whole biscuit can be pushed into the cone or tube when served to the customer

Alcoholic milkshakes

Boozy cookie

Ingredients

300g Jersey Dairy vanilla soft serve 

100g D’Orsogna Dolciaria black cookie granules 3-8mm

125ml whole milk 

25ml Irish cream liqueur

25ml vodka

25g Irca codetta chocolate vermicelli

25g Irca chocolate ice cream topping sauce

Method

Add all of the ingredients to a bowl or large jug and mix with a hand blender until smooth and no lumps.

Then pour into the prepared glass of your choice.

Decoration

Before pouring the milkshake into the glass, squirt some topping sauce onto a plate and dip the rim of the glass in the sauce then into the vermicelli. 

White Russian

Ingredients

300g Jersey Dairy gold premium vanilla soft serve ice cream mix  

125ml whole milk

25ml vodka

25ml Kahlua coffee liqueur

Casaluker dark chocolate covered coffee beans or Kenon coffee beans as decoration

Method

Add a portion of soft serve to your glass and top with the milk and Kahlua.

 

Decoration

Finish with a sprinkling of coffee beans.

Goodnight chocolate

Ingredients

300g Jersey Dairy gold premium vanilla soft serve ice cream mix  

125ml whole milk

25ml gin

25ml ginger liqueur

25ml Irish cream liqueur

100ml Irca chocolate ice cream topping sauce 

30g spray cream

25g Irca codetta chocolate vermicelli

Method

Add the soft serve, milk, gin, ginger liqueur, Irish cream and chocolate topping sauce to a large bowl and blend until fully mixed.

Pour into a glass or take away cup of your choice.

Decoration

Spray the cream onto the top of the milkshake and sprinkle the vermicelli on top.

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