P125 Coeur de Guanaja Ice-Cream

Carefully weigh out all the ingredients and mix the ice-cream stabilizer with around 10% of the sugar. Pour the milk into a saucepan and heat.

At 25°C / 77°F, add the skim milk powder

At 30°C / 86°F, add the sugars and glucose

At 40°C / 104°F, add the fats. In this case, the cream.

At 45°C / 113°F, finish with the stabilizer/sugar mixture.

Pour a little of the hot liquid onto the partially melted P125 Coeur de Guanaja and stir in the center until glossy and elastic.

Continue gradually adding the liquid.

Blend.

Pasteurize at 85°C / 185°F for two minutes and then chill rapidly to 4°C / 39.2°F.

Stir the mixture if possible to break down a maximum of fat.

Leave to rest for a minimum of 12 hours.

Blend and churn at between -6°C / 21.2°F and -10°C / 14°F.

Store in the freezer at -18°C / -0.4°F.

Bring the ABSOLU CRISTAL neutral glaze to a boil with the water.

Slowly pour the hot liquid onto the melted P125 Coeur de Guanaja and stir in the center with a rubber spatula until glossy and elastic. Take care to preserve this texture.