Milk & Dried Fruits Ice Creams

Carefully weigh all the ingredients.
First pour the milk or water into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 75°F (25°C), add the dry milk.
Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).
Once it is at 105°F (40°C), incorporate the cream and chocolates.
At 115°F (45°C), finish incorporating the ingredients by adding the Procrema which has been added to approx. 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
Leave to sit for at least 12 hours.
Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).
Store in the freezer at 0°F (-18°C).

Carefully weigh all the ingredients.
First pour the milk or water into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 75°F (25°C), add the dry milk.
Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).
Once it is at 105°F (40°C), incorporate the cream and chocolates.
At 115°F (45°C), finish incorporating the ingredients by adding Procrema which has been added to approx. 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
Leave to sit for at least 12 hours.
Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).
Store in the freezer at 0°F (-18°C).

Can also be made using another nut-based Pure Paste.