Orange Blossom Norohy & Strawberry Cone

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.

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).

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).

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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.