65% Chocolate Ice Cream

Posted by: AUI

Smooth chocolate ice cream made with our 54% Vanda couverture.

Active Time

0 Hour
12 Minutes

Total Time

12 Hour
22 Minutes

Assembly

12.4 oz Whole milk 1260 g Whole milk

1.9 oz Milk powder 55 g Milk powder

3.7 oz Granulated sugar 105 g Granulated sugar

4.0 oz Inverted Sugar 113 g Inverted Sugar (505093) (505093) Qty: 1

0.3 oz Ice Cream Stabilizer 8 g Ice Cream Stabilizer (204219) (204219) Qty: 1

13.0 oz 65% Bletia Bittersweet Couverture Coins 368 g 65% Bletia Bittersweet Couverture Coins (540065) (540065) Qty: 1

In a sauce pan, whisk together the milk, milk powder, sugar, inverted sugar and ice cream stabilizer and heat to 185ºF/85ºC.
Add couverture and heat to 189ºF/87ºC. Remove from the heat and emulsify together with a hand blender.
Refrigerate the base for 12 hours and then spin according to the manufacturer’s directions.