Raspberry chip ice cream

Sorbet & ice-cream recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Raspberry chip ice cream


    • Frozen fruit purée 100% : Raspberry - 500 g
    • Whole milk - 375g
    • skim milk (powder) - 75g
    • Sucrose - 112g
    • Glucose - 38g
    • Invert sugar - 50g
    • Stabilisater for ice-cream - 5g
    • Cream 35% fat - 94g

    Combine 5g ice cream stabilizer with 50g sucrose to disperse; reserve.
    Combine the milk, cream, and nonfat dry milk powder at 4˚C/40˚F. Begin heating.
    Add the sucrose, glucose powder, and invert sugar at 25˚C/77˚F.
    Add the dry blended sucrose and ice cream stabilizer at 40˚C/104˚F.
    Heat base to 85˚C/185˚F and hold for one minute.
    Cool base to 4˚C/40˚F. At approx. 65˚C/150˚F homogenize the base with a handheld immersion blender for approximately 45 seconds.
    Mature base at 4˚C/40˚F for 12-16 hours.    
    Combine the base with the raspberry purée and briefly blend with immersion blender. Process in a batch freezer to temperature of -5˚C/23˚F and extract.
    Transfer finished ice cream to blast chiller to harden at minimum of -18˚C/0˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed.   

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