Gianduja, Hazelnut and Chocolate Ice Cream
Ingredients
g
Scaled from the original 1157 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk | 460 | 39.74 |
| Cream | 270 | 23.33 |
| Butter | 115 | 9.94 |
| Valrhona Cocoa Powder | 20.0 | 1.73 |
| Sucrose | 130 | 11.23 |
| Dextrose | 100 | 8.64 |
| Skim milk powder | 20.0 | 1.73 |
| Egg yolk | 34.0 | 2.94 |
| Stabilizer | 1.4 | 0.12 |
| Vanilla extract | 5.0 | 0.43 |
| Salt | 2.0 | 0.17 |
| Mix weight | 1157 g | 100 |
Method
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pan
- Whisk in the dry ingredients
- Slowly heat to 83C/181F while stirring
- Transfer to a high speed blender and run on high for 1 minute
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge overnight or at least four hours
- Strain into your ice cream machine and churn
- Freeze
