P125 Coeur De Guanaja Milk Ice-Cream

Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar. Pour the milk into a saucepan and heat. At 25°C, add the skim milk powder At 30°C, add the sugars and glucose At 40°C, add the fats. In this case, the cream. At 45°C, finish with the stabilizer/sugar mixture. Pour a little of the hot liquid onto the partially melted couverture and stir in the center until glossy and elastic. Continue gradually adding the liquid. Blend. Pasteurize at 85°C for two minutes and then chill rapidly to 4°C. Stir the mixture if possible to break down a maximum of fat. Leave to rest for a minimum of 12 hours. Blend and churn at between -6°C and -10°C. Store in the freezer at -18°C.

Bring the ABSOLU CRISTAL neutral glaze to the boil with the water. Slowly pour the hot liquid onto the melted chocolate and stir in the center with a rubber spatula until glossy and elastic. Take care to preserve this texture.