The Essentials
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ICE CREAM
5.1 CONFECTION 80% MILK ICE CREAM
Ingredients
-
170 gÉQUATEUR 80%
- 640 g Whole UHT milk
- 35 g 0% fat powdered milk
- 45 g Caster sugar
- 50 g Powdered glucose DE33
- 40 g Inverted sugar
- 15 g UHT cream 35%
- 4 g Combined stabilizer
Select your mixture’s total weight
For
g
Recipe
First pour the milk into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 75°F (25°C), add the 0% fat milk powder.
Once it is at 85°F (30°C), add the sugars (sugar, glucose powder, and invert sugar).
At 105°F (40°C), add the fats: the cream.
Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
Once it is at 140°F (60°C), combine a portion of the liquid (2/3 of the chocolate’s weight) with the partially
melted chocolate, mixing in the center to create an elastic texture and shiny look. Once you see these, it means your emulsion is starting to form.
Continue, adding the rest of the liquid little by little.
Mix with an immersion blender to form a perfect emulsion.
Add the rest and pasteurize at 185°F (85°C) for 2 minutes.
Blend to homogenize, then quickly cool to 40°F (4°C).
Leave the mix to settle for a maximum of 6 hours at 40°F (4°C).
Mix using an immersion blender and churn while between 15-20°F (-6°C to -10°C).
Freeze at -20°F (-30°C).
Store in the freezer at 0°F (-18°C).
Once it is at 75°F (25°C), add the 0% fat milk powder.
Once it is at 85°F (30°C), add the sugars (sugar, glucose powder, and invert sugar).
At 105°F (40°C), add the fats: the cream.
Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
Once it is at 140°F (60°C), combine a portion of the liquid (2/3 of the chocolate’s weight) with the partially
melted chocolate, mixing in the center to create an elastic texture and shiny look. Once you see these, it means your emulsion is starting to form.
Continue, adding the rest of the liquid little by little.
Mix with an immersion blender to form a perfect emulsion.
Add the rest and pasteurize at 185°F (85°C) for 2 minutes.
Blend to homogenize, then quickly cool to 40°F (4°C).
Leave the mix to settle for a maximum of 6 hours at 40°F (4°C).
Mix using an immersion blender and churn while between 15-20°F (-6°C to -10°C).
Freeze at -20°F (-30°C).
Store in the freezer at 0°F (-18°C).