Restaurants›Boqueria West Hartford›Ice Cream Recipe

Ice Cream Recipe

Inspired by Boqueria West Hartford

Time20m

Serves1

Two scoops of Villa Dolce vanilla bean, dark chocolate or seasonal sorbet

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Ingredients

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Ice Cream / Sorbet

2 scoops Villa Dolce vanilla bean ice cream2 scoops Villa Dolce dark chocolate ice cream2 scoops Seasonal sorbet (flavor of choice)1 sprig Fresh mint leaves (optional, garnish)1 piece Wafer cookie or tuile (optional, garnish)2 tbsp Hot fudge or chocolate sauce (optional, for dark chocolate)2 tbsp Berry coulis or fruit sauce (optional, for sorbet)

Serving (optional)

1 piece Small dessert bowl or chilled coupe1 piece Scoop (ice cream scooper)

Method

Preparation

Chill servingware

Place the dessert bowls or coupes in the freezer for 10–15 minutes before serving to keep the ice cream from melting quickly.

If using optional sauces (hot fudge, chocolate sauce, or berry coulis), warm briefly: hot fudge should be warmed gently in a microwave-safe bowl for 10–15 seconds and stirred; berry coulis can be served at room temperature or slightly chilled.

Scooping & Plating

Remove chosen ice cream or sorbet from the freezer. Let sit at room temperature for 1–2 minutes to soften slightly for easier scooping.

Use a well-chilled or warmed ice cream scoop for clean rounds. For warming the scoop, dip it in hot water and shake off excess. Scoop two even scoops of the selected variety (vanilla bean, dark chocolate, or seasonal sorbet) and place them side by side in the chilled bowl or coupe.

If serving dark chocolate, drizzle the warmed hot fudge (about 2 tbsp) over the scoops in a decorative pattern. If serving sorbet, spoon 2 tbsp berry coulis or fruit sauce alongside or over the sorbet as desired.

Add optional garnishes: tuck a fresh mint sprig beside the scoops and place a wafer cookie or tuile leaning against the ice cream for texture and presentation.

Serve immediately with a dessert spoon.