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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)
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)
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.