Ingredients
Vanilla ice cream
Whole milk: 1036 g
Vanilla bean pods: 3 pieces
Cream: 330 g
Saccharose: 240 g
Atomized glucose: 100 g
Milk powder 0%: 100 g
Stabilizers: 8 g
Mono & diglycerides of fatty acids: 8 g
Blackcurrant coating
Cocoa butter: 380 g
Sugar: 475 g
Toofruit® Blackcurrant: 140 g
Sunflower lecithin: 5 g
Finish
Blackcurrant coating
Vanilla Ice Cream
Preparation
Vanilla ice cream
Bring the milk, vanilla bean pods and cream to a boil, and let infuse.
Add the dry ingredients mixture and cook everything to 85°C.
Strain through a fine sieve, blend, and cool rapidly to +3°C. Allow to mature for at least 4 hours (ideally 24 hours). Blend again and churn.
Blackcurrant coating
Melt the cocoa butter, then pour it into a grinder.
Gradually add the Toofruit® Blackcurrant and the sugar, and allow the grinder to run until the desired particle size is reached.
Once this is achieved, add the sunflower lecithin to finish the mixture.
These fruit coatings can be “seasoned” with spices, or alternative sugars may be used.
Finish
Melt the fruit couverture and transfer it to a piping bag.
At the end of churning, drizzle the couverture into the ice cream machine to create a stracciatella effect.
