Calamansi Ice Cream
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Description
Fruit ice cream combines sweetness, indulgence, and fruity freshness. Protein joins forces with a minimum of 5% milk fat to create the decadent treat that is ice cream. Fruit is the perfect complement to this delicious, creamy base. Maximum recommended shelf life: 4 months.
Suggested uses
- Plated desserts
- Ice cream
- Dessert glasses
Overall composition
Fruit purée used
Ben Tre Calamansi
Tasting temperature
Iced -12 -14°C
Ways of consuming
On site
,
Takeaway
Strenghts
Fruit intensity
Expansion when whipped
Technique
Pour the milk into your cooking pot and start heating. At 80°F (25°C), sprinkle in the milk powder.
Combine the sugar, glucose powder, carob gum, guar gum, and citrus fiber, then sprinkle over the liquid when it reaches 85°F (30°C). When the mixture reaches 105°F (40°C), stir in the heavy cream, then heat to 185°F (85°C).
Mix with an immersion blender until homogenized, cool to 40°F (4°C), and leave to sit for at least 12 hours.
Add the fruit purée at 40°F (4°C) then mix using an immersion blender. Churn, extract, mold, and freeze, before storing at 0°F (-18°C).
Calamansi Ice Cream
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