Ice Cream

What is ice cream?

A true delight, ice cream knows no season. And while the exact date of its invention remains mysterious, there's no doubt it melts our hearts.

Ice cream is among the simple and quick recipes to prepare. Even after a hearty meal, it's hard to resist this sweet treat with many variations. Ice cream can indeed be made in multiple flavors: Madagascar vanilla, chocolate, or seasonal fruits.

Moreover, a dessert made with ice cream is even more appreciated when it's made in-house.

Also, be sure to distinguish ice cream from sorbet. Mainly composed of water, sorbet offers a more granular texture. Without cream or milk, sorbets are perfect for those who are lactose intolerant. On the other hand, the cream in ice cream makes it a smoother and more indulgent dessert.

Making Chocolate Ice Cream: A Recipe for Professionals

For 2 kg of dark chocolate Guanaja 70% ice cream, you will need:

300g Guanaja 70% dark chocolate couverture
1286g Whole milk 4% fat
72g 1% Fat milk powder
80g Caster sugar
120g Glucose powder
80g Invert sugar
10g Cream 35% fat
8g Stabilizer/emulsifier

After carefully weighing all the ingredients, proceed as follows:

Mix the stabilizer with 10% of the caster sugar.
First pour the milk into your cooking pot (a saucepan or pasteurizing machine). Once it is at 75°F (25°C), add the dry milk.
At 85°F (30°C), add the sugars (caster sugar, glucose powder, invert sugar).
At 105°F (40°C), incorporate the fats (cream).
At 115°F (45°C), incorporate the caster sugar and stabilizer mixture.
At 140°F (60°C), add a small portion of the liquid (two-thirds of the weight of the chocolate) and blend to form an emulsion.
Pasteurize it at 185°F (85°C) for 2 minutes and homogenize it if possible. Cool quickly to 40°F (4°C). Leave to sit for at least 6 hours.
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).

Tips & tricks

It is important to incorporate the milk powder into the liquid at 75°F (25°C) so it hydrates optimally.

The stabilizer/emulsifier is a blend of 25% guar gum, 25% carob gum and 50% Natur Emul (citrus fiber). The Natur Emul is a replacement for the synthetic emulsifier E471. All ice creams must be pasteurized at 185°F (85°C).

The recommended maturation time is 6 to 12 hours (maximum) for chocolate ice creams.

Make sure you follow the directions on how much your churn can hold so that your ice cream expands well.

It is important to freeze the ice creams at at least -22°F (-30°C) as soon as they are out of the churn before storing them at -1°F (-18°C).

Ice Cream Recipes for Enhanced Pleasure: Variants from Maison Valrhona
Ice creams delight both young and old. That's why the choice isn't limited to chocolate-based recipes.

Praline Ice Cream: The Pinnacle of Indulgence

The praline ice cream recipe is as simple as the chocolate one. The only difference is on the ingredients quantities:

440g 50% Caramelized Almond & Hazelnut
1366g Whole Milk
46g 1% fat milk powder
20g Caster sugar
120g Glucose powder
8g Stabilizer/emulsifier

Fruit Ice Creams: Vitamin Variants

In frozen desserts, fruits are also highly appreciated as they give ice creams a lovely pastel color. Again, the main ingredients remain unchanged. As for fruits, anything goes: the classic assortment of red fruits (blackcurrant, strawberry, raspberry, blackberry…), citrus fruits (lemon, orange…) for a hint of acidity, peach, or melon for sweetness... During festive seasons or in summer, add an exotic touch with coconut, mango, or pineapple.

How to Enhance Ice Cream?

Even if your chocolate or praline ice cream stands on its own, there's nothing more indulgent than covering it with a beautiful topping. Dark chocolate sauce for more character and a more pronounced contrast, blond Dulcey sauce, coffee, or vanilla caramel for more indulgence, there are no rules...

Finally, accompany your fruit ice cream with a fruit coulis or a generous whipped cream.

Ice Cream: In Short

Sometimes fruity, sometimes chocolaty, and occasionally accompanied by a perfectly smooth sauce, ice cream comes in endless variations...

Finally, regardless of the recipe followed, ensure the quality and origin of the selected products. It's the primary criterion for making exceptional homemade ice cream.

Also note that ice cream can be used to make very good, indulgent, and generous drinks. With your artisanal ice cream recipe, diversify the dishes and enjoy!