P125 Coeur de Guanaja Ice-Cream

An original recipe by L'Ecole Valrhona

 

P125 Coeur de Guanaja Ice-Cream

1280g whole milk
     12g whipping cream 35% fat
     72g fat-free skim milk powder
     88g sugar
   100g atomized glucose
     80g invert sugar
       8g ice-cream stabilizer
   360g P125 COEUR DE GUANAJA

Carefully weigh out all the ingredients and mix the ice-cream stabilizer with around 10% of the sugar. Pour the milk into a saucepan and heat.

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.

Blend.

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

150g water
720g ABSOLU CRISTAL NEUTRAL GLAZE
240g P125 COEUR DE GUANAJA

Bring the ABSOLU CRISTAL neutral glaze to a boil with the water.

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.

P125IceCreamRecipe2.jpg

 

 

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