Illanka 63% Milk Ice Cream

Procrema 100 Glace lait Illanka Sosa


1 000 g Milk 140 g Caster sugar 30 g SOSA Dextrose 30 g SOSA Glycerine 100 g SOSA Procrema 100 Cold 200 g ILLANKA 63% COUVERTURE

Heat the milk.
Gradually combine the milk with the chocolate.
Mix the sugar, dextrose and Procrema 100 then add to the milk and chocolate mixture.
Mix using an immersion blender, then add the glycerine.
Mix again to form a perfect emulsion.
Leave to rest in the refrigerator for 3 hours.