Method

1. Combine the milk, Base 100, sugar, double cream and honey until fully blended.
2. Process the mixture in the batch freezer.
3. Extract the ice cream slightly earlier than usual so it remains soft enough to pipe into moulds.
4. Pipe the mixture into spherical moulds shaped like tennis balls.
5. Add a core of Fabbri Strawberry Marbling to the centre of each ball and insert a toothpick or skewer.
6. Place the moulds into a blast freezer for approximately 30 minutes, or until firm.
7. Remove the frozen ice cream spheres from the moulds.
8. Dip each sphere into the Stickaway Lemon coating, ensuring an even coating all over.
9. Transfer the white fondant into a piping bag and pipe the curved white lines to replicate a tennis ball.
10. Return the finished tennis balls to the blast freezer until completely set.
11. Remove from the freezer a few minutes before serving and enjoy your Strawberry Cream Tennis Ball dessert.

Method