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Ice Cream and Sorbet
Mint Chocolate Ice Cream
Made with Nyangbo 68%
Original recipe by Alain Chartier
1 stepRecipe Step by Step
01
Mint Chocolate Ice Cream
1.9kg milk
71g skim milk powder 0% fat
126g sugar
180g atomised glucose
120g inverted sugar
53g cream 35% fat
450g NYANGBO 68%
6g fresh mint leaves
12g combined stabiliser
Take a part of the sugar and mix the stabilizer in.
Start heating the milk with skim milk powder and mint leaves.
At 30°C, stir in the sugars (sugar, glucose, inverted sugar).
At 40°C, stir in the cream.
At 45°C, stir in the sugared stabiliser.
At 50°C, pour the hot liquid on the dark chocolate and mix with a hand blender to a perfect emulsion.
Pasteurise to 85°C, mix with a hand blender, chill down to 4°C, allow to mature at 4°C for 12 hours.
Mix and churn at -8/-9°C.
Mold and store at -18°C.
Start heating the milk with skim milk powder and mint leaves.
At 30°C, stir in the sugars (sugar, glucose, inverted sugar).
At 40°C, stir in the cream.
At 45°C, stir in the sugared stabiliser.
At 50°C, pour the hot liquid on the dark chocolate and mix with a hand blender to a perfect emulsion.
Pasteurise to 85°C, mix with a hand blender, chill down to 4°C, allow to mature at 4°C for 12 hours.
Mix and churn at -8/-9°C.
Mold and store at -18°C.