Sour cherry Ice Cream

Favoris Add to bookmarks
Favoris Download

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%
Fat-free milk powder
5.1%
Powdered glucose DE33
6%
Sugar
10%
Whole milk
11.5%
Heavy cream 35%
13%
Overall composition
100%
Fruit purée
Carob gum
Guar gum
Natur Emul (citrus fiber)
Dextrose
Fat-free milk powder
Powdered glucose DE33
Sugar
Whole milk
Heavy cream 35%

Fruit purée used

Oblačinska Sour Cherry

Tasting temperature

Iced -12 -14°C

Ways of consuming

On site ,
Takeaway

Strenghts

Fruit intensity

Composition
1000 g
100%
Whole milk
115 g
11.5%
Fat-free milk powder
51 g
5.1%
Sugar
100 g
10%
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%
Sour cherry purée
500 g
50%
Heavy cream 35%
130 g
13%

Expansion when whipped

140%

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

Sour cherry Ice Cream

50%
Fruit purée
20%
Added sugar
Ingredients
Sour cherry purée, Whole milk, Fat-free milk powder, Sugar, Powdered glucose DE33, Dextrose, Guar gum, Carob gum, Natur Emul (citrus fiber), Heavy cream 35%
Snowflake
Freezable
140%
Expansion when whipped

Suggested recipes

See all recipes