Hazelnut ice cream (fibers)

Recipe

HAZELNUT ICE CREAM

Recipe calculated for approximately 30 scoops

652,7 g (65,3%) - Whole milk
52,2 g (5,2%) - Liquid cream (35% MG)
39,2 g (3,9%) - Inverted sugar
26,1 g (2,6%) - Milk powder (0% fat)
78,3 g (7,8%) - Sugar
62 g (6,2%) - Dextrose
5 g (0,5%) - Natur Agrum
2,9 g (0,3%) - Natur Lin
81,6 g (8,2%) - Hazelnut paste
1 000 g - Total recipe

1.
Bring the milk, cream, hazelnut paste and inverted sugar to the boil. Add all the remaining powders, previously mixed together. Blend with an immersion blender for one minute to activate the fibres. Remove and leave to mature overnight in the fridge. Blend again before churning with the turbine.

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Dextrose - 1 kg

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