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Milk chocolate ice cream with an intense flavour thanks to the addition of dark chocolate
Salvatore Toma
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Components
1. Los Bejucos Pro-Intense 60% Milk Chocolate Ice Cream
| 1000 g | Full-fat Milk |
| 650 g | Water |
| 325 g | Sugar |
| 45 g | Inverted Sugar |
| 80 g | Dextrose |
| 50 g | Low-fat powdered milk |
| 4 g | 3g/l Neutro |
| 75 g | Egg Yolks |
| 70 g | Cocoa 22/24 Dark Vanilla |
| 150 g | Pro Intense Dark Chocolate |
| 150 g | Los Bejucos Milk Chocolate |
| 6 g | Powdered cinnamon |
| 2 g | Ground nutmeg |
Pasteurise all the ingredients (with the exception of the chocolate) at a temperature of 90°C. Add the chocolate while the mix is cooling and leave to cool further. Leave to rest for at least six hours.
Thicken and place into the chiller for five minutes. Decorate and place on display.
Products in this recipe
-
Dark chocolatePro Intense Dark Chocolate
Dark chocolate with a distinct flavour for technical use. Perfect for professional techniques.FluidityCocoa
(min)60%Cocoa
butter33%Go to product -
Milk chocolateGrand cru
Los Bejucos Milk Chocolate
A milk chocolate for connoisseurs, with its flavour full of milk and cocoa, made with cocoa from the Los Bejucos region of the Dominican Republic.FluidityCocoa
(min)46%Cocoa
butter36%Total
fat42%Go to product -
Cocoa powder
Cocoa 22/24 Dark Vanilla
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product
