Illanka 63% Milk Ice Cream
Artisan
Restaurateur
Ingredients
1 000 g Milk
140 g Caster sugar
30 g SOSA Dextrose
30 g SOSA Glycerine
100 g SOSA Procrema 100 Cold
200 g ILLANKA 63% COUVERTURE
Heat the milk.
Gradually combine the milk with the chocolate.
Mix the sugar, dextrose and Procrema 100 then add to the milk and chocolate mixture.
Mix using an immersion blender, then add the glycerine.
Mix again to form a perfect emulsion.
Leave to rest in the refrigerator for 3 hours.
Churn.
