Chestnut ice-creamSorbet & ice-cream recipe
- Frozen fruit purée, sugar added : Chestnut & vanilla - 1000 g
- Milk - 1036 g
- Single cream 35 % - 320 g
- Caster sugar - 150 g
- Atomised glucose - 100 g
- skim milk (powder) - 100 g
- Stabilisater for ice-cream - 10 g
Heat the milk, the cream then add the sugar mixture + atomised glucose + powdered milk and stabiliser.
Cook at 85°C. Once this mixture has cooled, leave to mature for at least 6 hours. Add the chestnut puree previously cooled to 4°C. Blend and churn in a sorbet machine.
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