Home Recept Chocolate ice cream

Chocolate ice cream

with chocolate sauce, macarons and chocolate decoration

Debic Bakery ice cream

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Ingredienser

Chocolate ice cream

453 g water

80 g skimmed milk powder

35 g dextrose

35 g egg yolk

133 g Debic Cream 35%

138 g sucrose

6 g stabiliser (Cremodan)

75 g dark chocolate 70%

45 g dark chocolate 72%

Finish

Chocolate sauce

Macarons

Chocolate decorations

Tillredning

Chocolate 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.

Garnering

Decorate the ice cream with chocolate sauce, macarons and chocolate decorations.

Receptetiketter Debic Bakery ice cream Chocolate Carles Soler

Debic bagare

Debic bagare