ICE CREAM, SORBETS, AND ICED DESERTS

Ice Cream Recipes

 

Ice Cream Mix Base:

Ingredients

Milk 4 liters
Cream 1 liter
Glucose 300 g
Sugar 900 g
Emulsifier-Stabilizer 20 g
Egg yolks 800 g

Preparation:

Combine milk, inverted sugar, and cream in a pan and heat it over medium heat. Next mix the stabilizer with sugar and add egg yolks. When the milk starts boiling, take the pan off the heat, separate part of the milk, and pour the combined ingredients while stirring everything together with a whisk until smooth. Add the rest of the boiled milk and put the milk back on the heat. Cook on low until it reaches 85 degrees Celsius. Then take the mixture off to prevent the retention of the texture of sugar and yolks while cooking. Cool it and put the ice cream base in the refrigerator.

To introduce different flavors to the prepared base, add those ingredient combinations:

Vanilla:

  • 20 vanilla beans or Tahitian Gold Vanilla Paste

Chocolate:

  • Melted Chocolate 72% (500 g)
  • Cocoa Powder (200 g)

Fresh Mint:

  • Crushed mint leaves (1 lb)

Coconut Gelato:

  • Milk (1/4 gallon)
  • Coconut cream (725 g)
  • Sugar (250 g)
  • Glucose (65 g)
  • Shredded coconut (25 g)

Add those ingredients to your cooled mix, mix thoroughly, and freeze. You will have perfect, healthy, home-made frozen treat for you or your guests to enjoy year-round.

Recipe by: Vanya Filippov