Home Recipes Violet-coconut ice cream

Violet-coconut ice cream

Ice lollies with violet chocolate

Debic Bakery ice cream
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Ingredients

Violet-coconut ice cream

760 g water

48 g maltodextrine 18

70 g glucose powder DE 38

65 g fructose

65 g dextrose

120 g sucrose

12 g stabiliser

60 g violet sugar

800 g coconut cream

Violet chocolate

700 g white chocolate

300 g cocoa butter

4 drops purple colouring

Preparation

Violet-coconut ice cream

Heat the water with the milk powder, the dextrose and the egg yolks.

Once the mixture has reached 40°C, add the Debic Cream 35%, the sucrose and the Cremodan.

Pasteurise and leave to cool.

Once the mixture is 50°C add the melted chocolate.

Cool back to 4°C and leave to ripen for at least 8 hours.

Turbine and leave to set in the shock freezer.

Assembly

Demould the lollies and submerge them in the chocolate.

Leave to set in the freezer.

Recipe tags Debic Bakery ice cream Violet Coconut Carles Soler

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