Raspberry White Chocolate Ice Cream
Ice Cream and Sorbet

Raspberry White Chocolate Ice Cream

Made with OPALYS 33%

Original recipe by Alain Chartier

1 step

Recipe Step by Step

01

Raspberry White Chocolate Ice Cream

1.3kg milk

58g skim milk powder 0% fat

164g sugar

180g atomized glucose

60g inverted sugar

300g cream 35%

667g raspberry pulp

300gCHOCOLATE OPALYS 33%

12g combined stabilizer

Take a part of the sugar and mix the stabilizer in.

Start heating the milk with skim milk powder.
At 30°C, stir in the sugars (sugar, glucose, inverted sugar) and the salt.
At 40°C, stir in the cream.
At 45°C, stir in the sugared stabiliser.
At 50°C, pour the hot liquid on the Opalys white 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.

Stir in the raspberry pulp. Mix and churn at -8/-9°C.

Mold and store at -18°C.