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Recipe Step by Step
Raspberry White Chocolate Ice Cream
58g skim milk powder 0% fat
180g atomized glucose
60g inverted sugar
300g cream 35%
667g raspberry pulp
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.