Gianduja Lactose Free Ice Cream
Ingredients
g
Scaled from the original 1003 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk Lactose free | 410 | 40.87 |
| Cream Lactose free | 240 | 23.92 |
| Hazelnut paste | 90.0 | 8.97 |
| Cocoa powder 21% | 20.0 | 1.99 |
| Egg yolk | 45.0 | 4.49 |
| Sucrose | 120 | 11.96 |
| Dextrose | 70.0 | 6.98 |
| Salt | 1.8 | 0.18 |
| Vanilla extract | 5.0 | 0.50 |
| Stabilizer | 1.4 | 0.13 |
| Mix weight | 1003 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
