Macaé Milk Ice Cream
Artisan
Restaurateur
Ingredients
1290 g Milk
72 g Non-fat dry milk
80 g Caster sugar
120 g SOSA Glucose Powder DE 33
80 g Invert sugar
10 g Whipping cream
8 g SOSA Organic Procrema 5
340 g MACAÉ 62% COUVERTURE
Heat the milk.
Once it is at 75°F (25°C), add the dry milk.
Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).
Once it is at 105°F (40°C), add the cream.
Once it is at 115°F (45°C), incorporate the Procrema with a portion of the sugar you used initially (approx. 10%).
At 140°F (60°C), slowly combine with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C).
Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).
Freeze at -20°F (-30°C).
Store in the freezer at 0°F (-18°C).
