Blackcurrant ice cream

Blackcurrant ice cream

par Alain Chartier

Alain Chartier

M.O.F 2000 & Ice-cream world champion 2003

Vannes (France)

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Ingredients

La Fruitière 100% Blackcurrant puree 1 000 g
Full cream milk 1 705 g
Milk powder 0% mg 340 g
Sugar 530 g
Atomised glucose 180 g
35% cream 730 g
Stabilizer 15 g
Emulsifier 15 g

Preparation

  • Heat the milk with the milk powder
  • Add the sugars at 30-40°C
  • Add the cream with stabiliser before 50°C
  • High pasteurisation at 85°C
  • Cool the mix to 4°C and mature for at least 12 hours
  • Add the fruit puree
  • Mix well
  • Extract the ice cream at -7 to 9°C and freeze quickly

 

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