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Recipe Step by Step
P125 Coeur de Guanaja Ice-Cream
1280g whole milk
12g whipping cream 35% fat
72g fat-free skim milk powder
100g atomized glucose
80g invert sugar
8g ice-cream stabilizer
360g 6360 (P125 COEUR DE GUANAJA FEVE 3KG)
Carefully weigh out all the ingredients and mix the ice-cream stabilizer with around 10% of the sugar. Pour the milk into a saucepan and heat.
At 25°C / 77°F, add the skim milk powder
At 30°C / 86°F, add the sugars and glucose
At 40°C / 104°F, add the fats. In this case, the cream.
At 45°C / 113°F, finish with the stabilizer/sugar mixture.
Pour a little of the hot liquid onto the partially melted P125 Coeur de Guanaja and stir in the center until glossy and elastic.
Continue gradually adding the liquid.
Pasteurize at 85°C / 185°F for two minutes and then chill rapidly to 4°C / 39.2°F.
Stir the mixture if possible to break down a maximum of fat.
Leave to rest for a minimum of 12 hours.
Blend and churn at between -6°C / 21.2°F and -10°C / 14°F.
Store in the freezer at -18°C / -0.4°F.
P125 Coeur de Guanaja Chocolate Sauce For Ice-Cream Marbling
720g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
240g 6360 (P125 COEUR DE GUANAJA FEVE 3KG)
Bring the ABSOLU CRISTAL neutral glaze to a boil with the water.
Slowly pour the hot liquid onto the melted P125 Coeur de Guanaja and stir in the center with a rubber spatula until glossy and elastic. Take care to preserve this texture.