Chocolate ice cream
Chocolate ice cream - Image 0 Chocolate ice cream - Image 0

Chocolate ice cream

Photo du chef <p><strong>Additive-free<br /></strong>Made with fibers</p>

Additive-free
Made with fibers

  • Chocolate ice cream - Image 0

Recipe

CHOCOLATE ICE CREAM

Recipe calculated for approximately 22 scoops

  • 619,9 g (61,7%) - Whole milk
  • 30,8 g (3,1%) - Milk powder (0% fat)
  • 85,1 g (8,5%) - Liquid cream (35% fat)
  • 72,2 g (7,2%) - Caster sugar
  • 54,9 g (5,5%) - Dextrose
  • 43,2 g (4,3%) - Inverted sugar
  • 4,9 g (0,5%) - Natur Agrum
  • 3,1 g (0,3%) - Natur Lin
  • 88,8 g (8,9%) - Pure paste chocolate
  • 1 000 g - Total recipe

  • 1.

    Bring the milk, cream and invert sugar to the boil. Add all the remaining powders, previously mixed together. Blend with an immersion blender for one minute to activate the fibres. Pour the hot mixture over the chopped chocolate and blend again. Remove and leave to mature overnight in the fridge. Blend again before churning with the turbine.

It 's up to you!

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