Essentials

ICE CREAM

P125 COEUR DE GUANAJA SORBET

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 400 g
    • P125 Coeur de Guanaja 80%
  • 1170 g Water
  • 42 g Non-fat dry milk
  • 140 g Powdered glucose
  • 160 g Sugar
  • 80 g Invert sugar
  • 8 g Stabilizer/emulsifier
Select your mixture’s total weight
For
g

Recipe

Carefully weigh out all the ingredients. Follow the order given. Pour the water into the cooking receptacle (saucepan or pasteurizer).

At 25° C (77° F), add the dry milk powder.

At 30° C (86° F), add the sugars (invert sugar, glucose and sugar, combined).

At 45° C (113° F), add the final stabilizer, combined with a portion of the total sugar (about 10%).

Pour a small amount of the liquid (about 2/3 of the weight of the chocolate) into the melted chocolate, stirring in the center until glossy and elastic and the mixture has started to emulsify.

Continue gradually adding the liquid. Blend to perfect the emulsion.

Place everything together in the saucepan and pasteurize at 85° C (185° F) for two minutes before rapidly cooling to 4° C (39° F).

Allow to rest for a minimum of 12 hours at 4° C (39° F). Blend and churn between -6° C (21° F) and -10° C (14° F). Store in the freezer at -18° C (-0.4° F).

You will also love

Do you want to delete this creation?

Do you want to delete this step?