Servings: 50 60g Servings
Ingredients
- 1000 g whole milk
- 264 g milk solids
- 750 g heavy cream
- 280 g glucose syrup
- 280 g sugar
- 4 g salt
- 10 g vanilla paste
- 200 g egg yolks
- 109 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder
- 180 g malted milk powder
- 110 g barley malt syrup
- 3 g guar gum
Instructions
- Combine the milk, milk solids, cream, glucose, sugar, salt, and vanilla in a pot and bring to a simmer.
- Whisk the egg yolks in a bowl. While whisking constantly, slowly pour the hot milk mixture into the egg yolks to temper the egg.
- Return the mixture to the pot and cook to nappe.
- Remove from the heat and blend in the cocoa powder, malted milk powder, barley malt syrup, and guar gum.
- Strain and chill overnight.
With Ice Cream Machine
- Churn in ice cream machine.
Without Ice Cream Machine
- Place the mixture into a metal container in the freezer and mix every 30 min. When it begins to freeze, blend it.
- Put it back in the freezer and blend it again when it is almost solid.
