Milk & Dried Fruits Ice Creams

Artisan
Restaurateur
Procrema 5 Bio Milk & Dried Fruits Ice Creams Sosa
70% Almond Praliné Milk Ice Cream

Ingredients

1 320 g Milk 8 g Whipping cream 50 g Non-fat dry milk 158 g Caster sugar 120 g SOSA Glucose Powder DE 33 8 g SOSA Organic Procrema 5 340 g FRUITY 70% ALMOND PRALINÉ

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).

Pistachio Pure Paste Milk Ice Cream

Ingredients

1 300 g Milk 37 g Non-fat dry milk 200 g Caster sugar 120 g SOSA Glucose Powder DE 33 40 g Invert sugar 10 g Whipping cream 8 g SOSA Organic Procrema 5 260 g SOSA Pistachio Pure Paste

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.