Lemon 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
20%
CAROB GUM
0.1%
GUAR GUM
0.1%
NATUR EMUL (CITRUS FIBER)
0.2%
INVERT SUGAR
2%
FAT-FREE MILK POWDER
5.5%
GLUCOSE POWDER DE33
6%
HEAVY CREAM 36%
9.9%
SUGAR
14%
WHOLE MILK
42.2%
Overall composition
100%
Fruit purée
CAROB GUM
GUAR GUM
NATUR EMUL (CITRUS FIBER)
INVERT SUGAR
FAT-FREE MILK POWDER
GLUCOSE POWDER DE33
HEAVY CREAM 36%
SUGAR
WHOLE MILK

Fruit purée used

Femminello Lemon

Tasting temperature

Iced -12 -14°C

Ways of consuming

On site ,
Takeaway

Composition
1000 g
100%
Whole milk
422 g
42.2%
Fat-free milk powder
55 g
5.5%
Sugar
140 g
14%
Powdered glucose DE33
60 g
6%
Invert sugar
20 g
2%
Guar gum
1 g
0.1%
Carob gum
1 g
0.1%
Natur Emul (citrus fiber)
2 g
0.2%
Lemon purée
200 g
20%
Heavy cream 36%
99 g
9.9%

Expansion when whipped

147%

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).

Favoris

Lemon Ice Cream

20%
Fruit purée
22%
Added sugar
Ingredients
Lemon purée, Heavy cream 36%, , Whole milk, Sugar, Fat-free milk powder , Powdered glucose DE33, Invert sugar, Natur Emul (citrus fiber), , Guar gum, Carob gum
Snowflake
Freezable
147%
Expansion when whipped

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