Global Cone Trio

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
12

Ice cream is for adults, too, and can be far more interesting than vanilla. Try these flavors from Japan (Green Tea Ice Cream), China (Passion Fruit-Litchi Sorbet) and Chile (Ancho-Chocolate Ice Cream.)

Ingredients

1 cup water
1⁄4 cup sugar
2 cups passion fruit juice
2 tbsp. rum
1⁄2 cup diced, canned litchi nuts
1 pt. chocolate ice cream
1 pt. green tea ice cream
Crushed, dried ancho chiles
12 waffle cones

Steps

1. For passion fruit-litchi sorbet: Stir water and sugar in a saucepan over moderate heat until sugar dissolves; bring to a boil. Remove from heat and cool. Stir in passion fruit juice; chill until cold. Stir in rum.

2. Freeze mixture in an ice cream machine according to directions until slushy. Add litchi nuts and continue to freeze in machine until mixture is firm. Transfer sorbet to a container and freeze until service.

3. For ancho-chocolate ice cream: Mix 1⁄4 tsp. crushed ancho chiles into softened chocolate ice cream. Freeze until firm.

4. Per order, portion generous scoops of passion fruit sorbet, ancho chocolate, and green tea ice cream into waffle cones.

More From FoodService Director

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

Industry News & Opinion

Buckeye Union High School District in Buckeye, Ariz., has introduced monthly chef demos to encourage students to try different foods as well as healthy eating habits, AZ Family reports.

Each month, chefs conduct a lunchtime demo in the cafeteria at the district’s three high schools. After viewing the demo, students are then encouraged to sample some of the dish that was prepared.

The demos were introduced just after each of the cafeterias were renovated with a food court-style layout, allowing students to select from a variety of options during lunch.

Read the full...

Industry News & Opinion

Boston Public Schools is the latest district to join the Urban School Food Alliance, a nonprofit group that aims to help districts provide high-quality student meals while keeping costs down.

With the addition of Boston, the Alliance includes 11 schools and says it now reaches nearly 3.7 million students. The group has grown its total purchasing power to $831 million in food and supplies as it continues to increase its membership.

“Thanks to support from the Kendall Foundation, Boston’s membership in the Alliance will serve our mission of increasing access to locally and...

FSD Resources