P125 Coeur de Guanaja Ice-Cream

Ice Cream and Sorbet

Made with: P125 Coeur de Guanaja

Steps: 2

An original recipe by L'École Valrhona

Recipe steps

P125 Coeur de Guanaja Ice-Cream

  • 1280gwhole milk
  • 12gwhipping cream 35% fat
  • 72gfat-free skim milk powder
  • 88gsugar
  • 100gatomized glucose
  • 80ginvert sugar
  • 8gice-cream stabilizer
  • 360gP125 Coeur de Guanaja
  1. 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.
  2. At 25°C / 77°F, add the skim milk powder
  3. At 30°C / 86°F, add the sugars and glucose
  4. At 40°C / 104°F, add the fats. In this case, the cream.
  5. At 45°C / 113°F, finish with the stabilizer/sugar mixture.
  6. Pour a little of the hot liquid onto the partially melted P125 Coeur de Guanaja and stir in the center until glossy and elastic.
  7. Continue gradually adding the liquid.
  8. Blend.
  9. Pasteurize at 85°C / 185°F for two minutes and then chill rapidly to 4°C / 39.2°F.
  10. Stir the mixture if possible to break down a maximum of fat.
  11. Leave to rest for a minimum of 12 hours.
  12. Blend and churn at between -6°C / 21.2°F and -10°C / 14°F.
  13. Store in the freezer at -18°C / -0.4°F.

P125 Coeur de Guanaja Chocolate Sauce For Ice-Cream Marbling

  1. Bring the ABSOLU CRISTAL neutral glaze to a boil with the water.
  2. 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.
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