Makes: 1+kg
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Good for freezing
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Comfort Foods
All of these recipes are straigthforward in their preparation, yet combine together to make an extrodinarily delicous ice cream pint!All of these recipes are straigthforward in their preparation, yet combine together to make an extrodinarily delicous ice cream pint!All of these recipes are straigthforward in their preparation, yet combine together to make an extrodinarily delicous ic...
- Shelf life:
- 2-3 months in ideal conditions
- Conservation:
- -18*C
Containing: 3 Components
Hazelnut Ice Cream
Ingredients: Hazelnut Ice Cream
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53 gwater
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535 gWhole milk (3.5% fat)
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54 gMilk solids non fat
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243 gPowdered dextrose
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10 gsucrose
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4 gIce cream stabilizer & emulsifier blend
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1 gFleur de sel
Preparation: Hazelnut Ice Cream
- Weigh all ingredients.
- Combine the wate and milk in a sauce pot.
- Combine and blend well all the dry ingredients.
- At 45°C, incorporate the blended dry ingredients.
- Mix.
- Pasteurize between 82°C and 85°C for 2-3 min.
- Incorporate the hazelnut paste paste.
- Cool rapidly to + 4°C.
- Maturation minimum 4 hours – best 12 hours.
- Mix and then churn between -7°C and -10°C.
- Store at - 18°C.
Hazelnut Crunchy Variegate
Ingredients: Hazelnut Crunchy Variegate
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150 gPeanut butter, creamy
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25 gCoconut oil, refined
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5 gMaldon sea salt flakes
Preparation: Hazelnut Crunchy Variegate
- Melt the peanut butter, chocolate and coconut oil together.
- Mix in the remaining ingredients.
- Pour out onto lined sheet tray and separate into small pieces.
- Refrigerate for 10-15 minutes.
- Break into smaller pieces as desired for use.
- Store frozen.
Caramel Variegate
Ingredients: Caramel Variegate
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100 gHot water
Preparation: Caramel Variegate
- Combine the two ingredients together until smooth.
- Use as desired, swirling the caramel into the ice cream.
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