NYE cocktail o'clock

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	11

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	19
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	0
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£22.81 excl VAT	19

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

Jersey Dairy vanilla soft serve : 300g
D'Orsogna Dolciaria black cookie granules 3-8mm : 100g
whole milk : 125ml
Irish cream liqueur : 25ml
vodka : 25ml
Irca codetta chocolate vermicelli : 25g
Irca chocolate ice cream topping sauce : 25g

Peach bellini 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

Jersey Dairy vanilla soft serve : 300g
D'Orsogna Dolciaria black cookie granules 3-8mm : 100g
whole milk : 125ml
Irish cream liqueur : 25ml
vodka : 25ml
Irca codetta chocolate vermicelli : 25g
Irca chocolate ice cream topping sauce : 25g

Rum berry punch 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

Jersey Dairy vanilla soft serve : 300g
D'Orsogna Dolciaria black cookie granules 3-8mm : 100g
whole milk : 125ml
Irish cream liqueur : 25ml
vodka : 25ml
Irca codetta chocolate vermicelli : 25g
Irca chocolate ice cream topping sauce : 25g

Lemoncello 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

Jersey Dairy vanilla soft serve : 300g
D'Orsogna Dolciaria black cookie granules 3-8mm : 100g
whole milk : 125ml
Irish cream liqueur : 25ml
vodka : 25ml
Irca codetta chocolate vermicelli : 25g
Irca chocolate ice cream topping sauce : 25g

Amaretto fizz 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

White Russian ingredients

Jersey Dairy vanilla soft serve : 300g
D'Orsogna Dolciaria black cookie granules 3-8mm : 100g
whole milk : 125ml
Irish cream liqueur : 25ml
vodka : 25ml
Irca codetta chocolate vermicelli : 25g
Irca chocolate ice cream topping sauce : 25g

White Russian 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

Jersey Dairy gold premium vanilla soft serve ice cream mix : 300g
whole milk : 125ml
gin : 25ml
ginger liqueur : 25ml
Irish cream liqueur : 25ml
Irca chocolate ice cream topping sauce : 100ml
spray cream : 30g
Irca codetta chocolate vermicelli : 25g

Goodnight chocolate 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.