Cléry and Charlotte Strawberry 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

50%

CAROB GUM

0.1%

GUAR GUM

0.1%

NATUR EMUL (CITRUS FIBER)

0.2%

DEXTROSE

GLUCOSE POWDER DE33

FAT-FREE MILK POWDER

7.6%

SUGAR

9.5%

WHOLE MILK

10%

HEAVY CREAM 36%

12.5%

Overall composition

100%

Fruit purée

CAROB GUM

GUAR GUM

NATUR EMUL (CITRUS FIBER)

DEXTROSE

GLUCOSE POWDER DE33

FAT-FREE MILK POWDER

SUGAR

WHOLE MILK

HEAVY CREAM 36%

Fruit purée used

Cléry and Charlotte Strawberry

Tasting temperature

Iced -12 -14°C

Ways of consuming

On site ,
Takeaway

Composition

1000 g

100%

Whole milk

100 g

10%

Fat-free milk powder

76 g

7.6%

Sugar

95 g

9.5%

Powdered glucose DE33

60 g

Dextrose

40 g

Guar gum

1 g

0.1%

Carob gum

1 g

0.1%

Natur Emul (citrus ﬁber)

2 g

0.2%

Strawberry purée

500 g

50%

Heavy cream 36%

125 g

12.5%

Expansion when whipped

146%

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, dextrose, 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).