• Mineral water 310g
    • NOROHY organic Madagascar vanilla pod 8g
    • All-purpose flour 265g
    • Sugar 220g
    • Lemon zest 8g
    • VALRHONA clarified butter 130g
    • Whole eggs 110g

    Heat the water and vanilla, leave to infuse for 5 minutes, then strain the mixture.
    Mix the flour with the sugar and lemon zest.
    Add the melted butter and eggs, and mix.
    Add the vanilla water and blend.

    • Mineral water 195g
    • Sugar 320g
    • SOSA glucose powder DE33 155g
    • Lemon juice 40g
    • Strawberry purée 1290g
    • Prosorbet 5 Hot/Cold 8g

    Heat the water.
    Once it is at 85°F (30°C), add the sugars (sugar, glucose powder).
    Once it is at 115°F (45°C), add the stabilizers mixed with about 10% of the first portion of sugar.
    Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
    Stir together the syrup with the lemon juice and the strawberry purée, then blend them all together.
    Leave the mixture to sit for at least 4 hours.
    Mix using an immersion blender and churn at between 15/20°F (-6°C to -10°C).
    Store in the freezer at 0°F (-18°C).

    • UHT whole milk 1060g
    • SOSA 1% fat dry milk 80g
    • SOSA glucose powder DE33 120g
    • Sugar 200g
    • SOSA dextrose 80g
    • Heavy cream 36% 400g
    • SOSA guar gum 2.5g
    • SOSA carob gum 2.5g
    • SOSA Natur Emul 5g
    • NOROHY orange blossom water 50g

    Warm the milk and, once it has reached 85°F (30°C), add the milk powder, pour in three-quarters of the sugar and add the cream.
    At 115°F (45°C), pour in the rest of the sugars mixed with the stabilizer. Heat the mixture to 140°F (85°C).
    Blend it, strain it and let it cool quickly.
    Leave it to mature at 40°F (4°C) for a minimum of 4 hours.
    Then, add the orange blossom water and mix with an immersion blender.
    Churn at 14-18°F (-8 to -10°C).


    Make the cone mix, the strawberry sorbet and the orange blossom ice cream.
    Pour 20g of cone mix into the center of a waffle iron and cook it until it takes on a light golden color. Roll it around a mold to make a cone, then set aside.
    Churn the strawberry sorbet and set aside.
    Churn the orange blossom ice cream and set aside.
    Put the ice creams in 2 separate piping bags.
    Place the two piping bags into a third one fitted with a large fluted nozzle.
    Fill the cone with the two ice creams, finishing off with a beautiful marbled swirl at the top.

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