Vanilla, mango and
raspberry ice cream
Ingredients
- 510g. Whole milk
- 235g. Cream 35% m.g.
- 70g. Pasteurized egg yolks
- 40g. Skim milk powder 1% m.g.
- 120g. Dextrose
- 90g. Sugar
- C.S. Ice cream stabilizer
- 1. Vanilla pod
- White chocolate coverage
- Freeze Dried Whole Raspberry Ingredíssimo (ref.608203)
- Mango Crunch Ingredíssimo (ref.608301)
- Raspberry Crunch Wetproof Ingredíssimo (ref.608351)
- Dried Cornflower Ingredíssimo (ref.608653)
Process
- Heat the milk, cream, egg yolks, powdered milk and dextrose to 40ºC.
- Add the sugar mixed with the ice cream stabilizer.
- Cook in a bain-marie up to 83ºC.
- Remove from the heat and pour into a container to stop the rise in temperature.
- Open the natural vanilla pod in half and scrape out the entire inside of the pulp. Add it to the container with the previous mixture and pass through a blender.
- Add the rest of the whole vanilla pod and cover with plastic to skin.
- Leave to mature in the refrigerator for 12 hours.
- Keep the ice cream in the machine and extract it directly into a plastic bag.
- Add some Freeze Dried Whole Raspberries and Mango Crunch inside the ice cream molds.
- Dose the ice cream in the molds. Once full, smooth the surface to take to the freezer.
- Unmold and bathe with melted white chocolate coverage.
- Decorate by spreading Dried Cornflower, Mango Crunch and Raspberry Crunch Wetproof.
