35 professional recipes to master texture and balance in a professional ice cream machine
By Christophe Loeffel
 
Recipes designed for the professional batch freezer, with a real production logic focused on texture and restaurant service.
 
This eBook was created for professionals who want to go further than a simple frozen base
to achieve ice creams and sorbets that are more consistent, cleaner in flavor, more stable, and truly adapted to everyday work in the kitchen or pastry section.
 
What you will find in this eBook
 
35 professional recipes ice creams and sorbets built specifically for the batch freezer
an approach centered on texture, hold, and product clarity
 
recipes designed for daily use
More than a recipe collection
This eBook was not designed as a simple compilation.
It was built as a real working tool, including
a clear foundation on the professional batch freezer
texture fundamentals
ingredients and their functions
production organization
maturation, blast-freezing, storage
how to read and correct a texture
practical reference points for daily work
 
The objective is simple
to help you produce ice creams and sorbets that are more accurate, cleaner, and more consistent.
An eBook designed for professionals
 
This volume is for you if you are
 
a pastry chef
a professional pastry cook
a head chef
a restaurateur
an artisan
a professional equipped with a batch freezer
an advanced enthusiast aiming for a more precise level of execution
 
Included recipes
 
Ice creams
 
Vanilla and tonka
Dark chocolate
Milk chocolate
Coffee
Salted butter caramel
Almond
Pistachio
Peanut
Hazelnut praline
Chestnut
Tiramisu
Banana
Dulcey and mango
White chocolate and passion fruit
Fresh mint
Fig leaf
Rose
Green cardamom
Saffron and candied apricot
 
Sorbets
 
Lemon
Orange
Pink grapefruit
Basil and lime
Apricot
Peach and verbena
Pear and vanilla
Raspberry
Strawberry and rhubarb
Mango
Lychee
Coconut
Caramelized pineapple
Fromage blanc and Timut pepper
Cheesecake
 
Bonus
 
Homemade waffle cone batter recipe
 
Why this eBook is different
Because it was designed with a real production mindset.
Here, the goal is not only to make a “good” ice cream.
The goal is to build recipes that meet real professional expectations
 
controlled texture
cleaner melt
better balance
service stability
daily restaurant use
better understanding of the mix
recipes designed to be used consistently and coherently
 
What this eBook can bring you
 
save time on testing
understand your balances more clearly
refine your textures
correct defects more easily
build more consistent production
upgrade your menu with more advanced recipes
 
About Christophe Loeffel
 
Pastry chef Christophe Loeffel has developed a demanding approach to plated desserts, flavor, and texture for several years.
Through his eBooks, he shares professional recipes that are immediately usable, built from real kitchen production and service.
 
Instant download
Once your order is confirmed, you will receive your eBook immediately in digital format.