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
Ingredients150g Rubicone happy hour alcohol sorbet base mix 150g Sucranna granulated sugar 500ml Boiron peach fruit puree 500ml Prosecco |
MethodBlend 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. |
DecorationFill 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
Ingredients150g Rubicone happy hour alcohol sorbet base mix 150g Sucranna granulated sugar 100g dark rum 500g cranberry juice 400g water |
MethodBlend 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. |
DecorationFresh blueberries, blackberries and cranberries can be sprinkled over the top of the cone or tub when served to the customer. |
Lemoncello
Ingredients150g Rubicone happy hour alcohol sorbet base mix 125ml lemoncello 835ml water 40g fresh squeezed lemon juice |
MethodBlend 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. |
DecorationThinly 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
Ingredients150g Rubicone happy hour alcohol sorbet base mix 150g Sucranna granulated sugar 125g Amaretto liqueur 500g orange juice 400g sparkling water |
MethodBlend 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. |
DecorationCrumbled 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
Ingredients300g Jersey Dairy vanilla soft serve 100g D’Orsogna Dolciaria black cookie granules 3-8mm 125ml whole milk 25ml Irish cream liqueur 25ml vodka |
MethodAdd 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. |
DecorationBefore 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
Ingredients300g Jersey Dairy gold premium vanilla soft serve ice cream mix 125ml whole milk 25ml vodka 25ml Kahlua coffee liqueur Dark chocolate covered coffee beans or Kenon coffee beans as decoration |
MethodAdd a portion of soft serve to your glass and top with the milk and Kahlua.
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DecorationFinish with a sprinkling of coffee beans. |
Goodnight chocolate
Ingredients300g 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 |
MethodAdd 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. |
DecorationSpray the cream onto the top of the milkshake and sprinkle the vermicelli on top. |
