Ingredients
Milk sherbet
570g milk
63g cream
200g glucose
87g sugar
3.75g ice cream stabilizer
3g salt
Tangerine sorbet
1kg tangerine juice
200g water
300g sugar
10g sorbet stabilizer
200g glucose
3g salt
Malted milk crumb
80g non fat milk solids
80g AP flour
24g cornstarch
50g sugar
4g salt
110g butter, melted
20g nonfat milk solids
30g malt krispies
180g white chocolate
Tangerine curd
160g yolks
250g tangerine juice
60g lemon juice
390g sugar
142g butter
To serve
Wood sorrel
Arugula sprouts
Method
Milk sherbet
Heat cream, milk, and glucose to 45°C. Whisk in the stabilizer, sugar, and salt and whisk over medium heat to 85°C. Strain mixture and cool. Process in ice cream machine.
Tangerine sorbet
Heat water to 45°C whisk in sugar, sorbet stabilizer, and glucose. Heat mix to 85°C and cool down. Mix the sugar base into the tangerine juice. Strain and process in ice cream machine.
Malted milk crumb
Combine first 5 ingredients. Melt butter and mix into the dry mix. Spread on a 1⁄2 sheet tray and bake at 250°F for 6 mins. Let crumb mix cool completely toss the 2nd addition of nonfat milk solids and malt krispies. Temper white chocolate and toss into crumb to evenly coat it.
Tangerine curd
Over a baine marie, heat with a whisk yolks, citrus juices, and sugar. Once mix has a thick texture, take off heat. With a hand blender blend in cubed butter. Strain mix and cool completely
To serve
Cast the tangerine sorbet and milk sherbet in alternating layers in a 1⁄4 sheet tray Let freeze for 8 hours and cut into 4 inch strips.Put the malted milk cream and tangerine curd in squeeze bottles.
To plate start by squeezing tangerine curd and malted milk cream dots on the plate. Then place the milk crumb along the sauces. Crush some freeze dried tangerines on crumb. Garnish with wood sorrel and arugula. Place the creamsicle bar last.