Mix all dry ingredients in a bowl. Add milk, cream and vanilla extract to a pan. Whisk in all dry ingredients. Add the egg yolks. Slowly heat while whisking to 83C/181F. Transfer to zip-lock bag and chill in ice water. Age in fridge overnight. Transfer to a bowl and mix with a handheld blender. Run in ice cream machine.
Hi Patrick
Is there a reason why you use fructose? Not sure I can get it here where I live. Can you substitute for something else? Looks delicious
icecreamcalc
Ok here is a similar recipe without fructose.
It’s a tiny bit higher in total solids but otherwise similar.
556.54g Milk (3%)
209.68g Cream (40%)
60.00g Cacao powder 21%
30.00g Inulin
118.96g Dextrose
124.81g Sucrose
68.00g Egg yolk
5.00g Vanilla extract
2.00g Salt
0.95g Locust bean gum
0.38g Guar gum
0.29g Lambda Carrageenan
Hi Patrick
Is there a reason why you use fructose? Not sure I can get it here where I live. Can you substitute for something else? Looks delicious
Ok here is a similar recipe without fructose.
It’s a tiny bit higher in total solids but otherwise similar.
556.54g Milk (3%)
209.68g Cream (40%)
60.00g Cacao powder 21%
30.00g Inulin
118.96g Dextrose
124.81g Sucrose
68.00g Egg yolk
5.00g Vanilla extract
2.00g Salt
0.95g Locust bean gum
0.38g Guar gum
0.29g Lambda Carrageenan
May i know the total weight of the ice cream in gram? I really need to know.
The Mix weight is 1196.7g.
Hi can I switch valrhona cocoa powder with Bensdrop. Both brands have 21% cocoa butter.
Yes