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Another video recipe on ice cream, in our pastry course, this time on how to make ice cream based ice cream, therefore a professional recipe that many ice cream makers charge dearly for. I haven't found any professional ice cream recipes on the web (at least I), always recipes from home, so treasure them.
Recipe:
580 ml fresh milk
gr 30 low-fat powdered milk amzn.to/3dWv8uz
120 ml fresh cream
60 g egg yolk
160 g sugar
gr 30 dextrose amzn.to/2Thg6rH
15 g glucose syrup
gr 5 locust bean flour or Neutro5 amzn.to/3cU6lqQ
Let's do the pasteurization, equip yourself with a kitchen thermometer: then put the milk, 2/3 of the sugar, the glucose syrup, and the egg yolks on the stove, stirring well with a whisk.
Meanwhile, mix all the powders well in a bowl then: the other third of the sugar, the dextrose, the skimmed milk powder, and the locust bean flour.
Once it reaches 40 degrees, add the cream, and at 50 degrees all the powders mixed together
Once it reaches 65 degrees, remove from heat and let it cool as soon as possible.
If we use locust bean seeds pasteurize at 85 degrees, if we use neutral5 we can pasteurize at 65 degrees
as soon as it has cooled we can put it in an ice cream maker and cream it
To make excellent desserts and ice creams we need a minimum of equipment otherwise we won't be able to do anything serious. Look at my page where I give some advice for those who want to buy the necessary equipment. www.pietrodefelice.it/consigl...