ICE CREAM PRO

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.

Une fois votre commande validée, vous recevrez immédiatement votre eBook au format numérique. Le lien de téléchargement restera accessible dans votre boîte mail pendant 30 jours.