Ingredients
La Fruitière 100% Blackcurrant puree 1 000 g
Full cream milk 1 705 g
Milk powder 0% mg 340 g
Sugar 530 g
Atomised glucose 180 g
35% cream 730 g
Stabilizer 15 g
Emulsifier 15 g
Blackcurrant ice cream
par Alain Chartier
Alain Chartier
M.O.F 2000 & Ice-cream world champion 2003
Vannes (France)
DownloadPreparation
- Heat the milk with the milk powder
- Add the sugars at 30-40°C
- Add the cream with stabiliser before 50°C
- High pasteurisation at 85°C
- Cool the mix to 4°C and mature for at least 12 hours
- Add the fruit puree
- Mix well
- Extract the ice cream at -7 to 9°C and freeze quickly