Chocolate Coffee Ice Cream lactose free
Ingredients
g
Scaled from the original 1000 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk Lactose free | 430 | 43.02 |
| Cream Lactose free | 220 | 22.01 |
| Felchlin Maracaibo Clasificado 65 | 100 | 10.01 |
| Cocoa powder 21% | 30.0 | 3.00 |
| Instant Coffee | 6.0 | 0.60 |
| Sucrose | 65.0 | 6.50 |
| Dextrose | 110 | 11.01 |
| Egg yolk | 35.0 | 3.50 |
| Stabilizer | 1.5 | 0.15 |
| Salt | 2.0 | 0.20 |
| Mix weight | 1000 g | 100 |
Method
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge for at least 4 hours
- Process it in the ice cream machine
