Jerome Chang's Recipes for Honey-Rosemary Ice Cream, Passion Fruit and Thyme Sorbet

PHOTO: "Nightline" Platelist chef Jerome Chang shares his recipe for making a lemon-basil-lavender granita with a honey rosemary ice cream macaroon sandwich.
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Jerome Chang, known for introducing high-end desserts to New York City's food truck fare, did not start out in the kitchen.

The chef now famous for his delectable delicacies was a corporate attorney, but after practicing law for one year, Chang quit his job and went to pastry school.

"My life has been different ever since," he told "Nightline."

Chang went on to work in some of the best restaurants in New York, including the prestigious French restaurant Le Cirque. In 2007, he co-founded the Dessert Truck, which became a smashing success. Chang has since parleyed his food truck into a pastry shop on Manhattan's Lower East Side.

In our "Nightline" Platelist interview, Chang shared his recipe for a lemon-basil-lavender granita with a honey rosemary ice cream macaroon sandwich.

Recipe for Honey-Rosemary Ice Cream

Yield: approx. fifteen 2 oz. scoops

1 cup of whole milk

1 cup of heavy cream

¼ cup of granulated sugar

¼ cup of honey

yolks of 5 large eggs

1 bunch of fresh rosemary

Instructions: In a pot, bring the milk, cream, sugar and honey to a boil. Once boiling, turn off the heat, add the rosemary and cover for 30 minutes.

Place the yolks in a bowl. Bring the rosemary-infused dairy mixture to a boil. Temper the yolks by adding approximately 1/3 of the hot dairy to the yolks. Whisk the yolk mixture until uniform. Immediately pour the yolk mixture into the dairy mixture and cook over medium heat and continuously stir with a wooden spoon or spatula until the ice cream base just begins to thicken and coat the spoon. Strain the mixture into a bowl and allow it to cool in the refrigerator for at least 1 hour.

Place the chilled ice cream based into an ice cream maker and proceed according to the machine's instructions and enjoy!

Recipe for Passion Fruit and Thyme Sorbet

1 cup of water

1 cup of passion fruit puree

1 ½ cups of granulated sugar

1 bunch of fresh thyme

Instructions: Bring the water, puree and sugar to a boil in a pot. Once it reaches a boil, put in the thyme and cover the pot for 30 minutes. Strain out or pick out the thyme, if possible, and let the sorbet base cool in the refrigerator for 1 hour. Make the sorbet by putting your base in an ice cream machine according to the machine's instructions.

Tie it all together! Get Jerome Chang's recipes for french macaroons HERE and lemon-basil-lavender granita HERE

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