Ingredients
- 1.3 lb Whole Milk
- 4.9 oz Heavy Cream
- 0.6 oz Invert Sugar
- 0.1 oz 0% Fat Powdered Milk
- 0.2 oz Emulsifying Stabilizer
- 1.2 oz Granulated Sugar
- 7.5 oz Cacao Barry Lactée Supérieure 38% Milk Chocolate Baking Discs
- 0.8 oz Allez Belgian Glucose Syrup
Instructions
- Mix together the whole milk, heavy cream and invert sugar, and heat up to 185°F.
- Mix the powdered milk, emulsifying stabilizer and sugar. Once the first (heated) mixture is cooled to 122°F, add this second blend to the mix.
- Keep cooking, and heat up to 158°F. Once this temperature is reached, mix in the Couverture chocolate and the glucose syrup.
- Finish cooking at 185ºF. Cool quickly then let sit for 12 hours. Mix and place in an ice cream maker.