Raspberry White Chocolate Ice Cream

Take a part of the sugar and mix the stabilizer in.



Start heating the milk with skim milk powder.

At 30°C, stir in the sugars (sugar, glucose, inverted sugar) and the salt.

At 40°C, stir in the cream.

At 45°C, stir in the sugared stabiliser.

At 50°C, pour the hot liquid on the Opalys white chocolate and mix with a hand blender to a perfect emulsion.



Pasteurise to 85°C, mix with a hand blender, chill down to 4°C, allow to mature at 4°C for 12 hours.



Stir in the raspberry pulp. Mix and churn at -8/-9°C.



Mold and store at -18°C.