Servings: 50 60g Servings
Equipment
- 1 Stovetop
- 1 Ice Cream Machine optional
Ingredients
- 1000 g Whole Milk
- 264 g Milk Solids
- 750 g Heavy Cream
- 280 g Allez Belgian Glucose Syrup
- 280 g Granulated Sugar
- 4 g Salt
- 10 g Vanilla Bean 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, 280 g Allez Belgian Glucose Syrup, sugar, salt, and 10 g Vanilla Bean Paste 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 109 g deZaan Holland Terra Rossa 22/24% Dutched 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.