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Ice Cream and Sorbet
Marbled Tropical Dulcey Ice Cream Bars
Made with BLOND DULCEY 35%
An original recipe from L'École Valrhona. Makes 60 bars.
4 stepsRecipe Step by Step
01
Dulcey Ice Cream
15g Ice cream stabilizer
2570g water
8g non-fat dry milk
230g powdered glucose
400g sugar
80g invert sugar
600g DULCEY 35%
Reserve a small amount of the sugar and mix it with the stabilizer. Heat the water and add the non-dat dry milk.
At 30°C (86°F), add the glocose and sugars. At 45°C (113°F) add the sugar/stabilizer mixture. At 60°C (140°F), pour part of the hot liquid onto the DULCEY 35% Chocolate and make an emulsion. Pasteurize at 85°C (185°F).
Mix thoroughly and cool in the machine or in a blast freezer.
Leave the mixture to rest at 4°C (40°F) for 4-12 hours.
Churn and set aside at between -10°C and -12°C (10-14°F).
02
Tropical Opalys Frozen Mousse
100g OPALYS 33%
90g mango purée
45g banana purée
45g passion fruit purée
2g powdered gelatin
12g water
10g grande passion liqueur
55g egg whites
70g sugar
20g invert sugar
150g Heavy cream 36%
Melt the OPALYS 33% Chocolate, and heat the fruit purées.
Add the rehydrated gelatin. Make an emulsion with the OPALYS 33% Chocolate, and when the mixture reaches 40°C (104°F), add the Grande Passion Liqueur to finish the ganache.
Make a Swiss meringue by heating the egg whites with the sugar and the invert sugar to 55°C (131°F), and them whisking in a free-stand mixer.
Whip the cream until light and fluffy.
Mix the ganache with the Swiss meringue and then add the whipped cream.
Mold and set aside in the freezer.
03
Vanilla Breton Shortbread
25g egg yolks
50g sugar
1/2ea vanilla bean
50g butter (softened)
70g all-purpose flour
5g baking powder
1g salt
Whip the egg yolks with the sugar and the split and scraped vanilla bean.
Meanwhile, sift the flour with the baking powder and the salt.
When the egg yolks are whipped, add the softened butter, then the flour and baking powder sifted together.
Roll out to a thickness of 5mm on a baking sheet and leave to rest before baking at 150°C (300°F)
04
Dulcey Vanilla Breton Shortbread Coating
835g DULCEY 35%
165g grape seed oil
200g Vanilla Breton Shortbread
Melt the DULCEY 35% Chocolate.
Mix with the grape seed oil and the crushed Breton Shortbread. Use at 35°C (95°F).
Assembly and finishing
Use a small palette knife to coat the ice cream bar molds with 10g of Tropical Iced Mousse and place in the freezer. Churn the ice cream. When churned, marble the ice cream with 500g of Tropical Iced Mousse. Fill the molds, insert the ice cream sticks and blast freeze. Heat the coating mixture to 40°C (104°F) and mix with the crushed Breton Shortbread. Unmold the ice cream bars and dip in the coating mixture at 35°C (95°F). Store at -18°C (-0.4°F). Serve at between -12°C and -14°C (7-10°F).TIP: The Dulcey Ice Cream can also e served in a 500ml pots to share or in a large container for on the go.