Raspberry 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
4%
GLUCOSE POWDER DE33
6%
FAT-FREE MILK POWDER
7.6%
SUGAR
9%
WHOLE MILK
11%
HEAVY CREAM 36%
12%
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

Meeker Raspberry

Tasting temperature

Iced -12 -14°C

Ways of consuming

On site ,
Takeaway

Composition
1000 g
100%
Whole milk
110 g
11%
Fat-free milk powder
76 g
7.6%
Sugar
90 g
9%
Powdered glucose DE33
60 g
6%
Dextrose
40 g
4%
Guar gum
1 g
0.1%
Carob gum
1 g
0.1%
Natur Emul (citrus fiber)
2 g
0.2%
Raspberry purée
500 g
50%
Heavy cream 36%
120 g
12%

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).

Favoris

Raspberry Ice Cream

50%
Fruit purée
50%
Added sugar
Ingredients
Raspberry purée, Heavy cream 36%, Whole milk, Sugar, Fat-free milk powder , Powdered glucose DE33, Dextrose, Natur Emul (citrus fiber), Guar gum, Carob gum
Snowflake
Freezable
140%
Expansion when whipped

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