We are excited to introduce a new collaborator in the ice cream area, Iván Vázquez! Originally from Gijón (1992), Iván has come an impressive way in the world of pastry and ice cream. He began his training at the Escuela de Hostelería de Gijón and perfected his art with the master Tino Helguera, who passed on his passion for the profession.
His career includes stints at Pomme Sucre with Julio Blanco and a foray into fine cuisine with Koldo Miranda. It was at the prestigious Cenador de Amós (3 Michelin stars) where Iván found his true passion for ice cream, developing his own innovative style and participating in international competitions.
After enriching his experience at the Hotel Ushuaia in Ibiza and at the ice cream-chocolate shop Le Llamber Manin Sucre in Asturias, where his creations won awards, Iván is now dedicated to training and technical advice on an international level.
To celebrate his joining, Ivan has created a delicious Fior di Latte ice cream using our Profiber Stab 5 stabiliser, as well as our technical sugars; Trehalose and Dextrose. Considered the base for many ice creams, its smooth and creamy taste allows the quality of the ingredients and the ice cream maker’s technique to shine through. With his version of the Fior di Latte, Ivan shows us how, from this classic base, perfection can be achieved in every detail.
Fior di Latte
Ingredients
- 593 g Whole milk
- 160 g Cream 35%
- 90 g Sucrose
- 44 g Trehalose Sosa Ingredients
- 35 g Powdered Glucose DE33 Sosa Ingredients
- 33 g Skimmed milk powder 1%
- 5 g Profiber Stab 5 Sosa Ingredients
- 39 g Dextrose Sosa Ingredients
Instructions
- Mix the milk with the cream and heat to 45ºC (113ºF)593 g Whole milk, 160 g Cream 35%
- In a bowl, mix all the powdered ingredients.
- Add the mixture of powdered ingredients to the milk gradually, ensuring complete integration.90 g Sucrose, 44 g Trehalose, 35 g Powdered Glucose DE33, 5 g Profiber Stab 5, 39 g Dextrose, 33 g Skimmed milk powder 1%
- Heat the mixture to 85ºC (185ºF) for proper pasteurization.
- Cool quickly to 4ºC (39.2ºF) in an ice water bath.
- Allow to mature for a minimum of 4 hours at 4ºC (39.2ºF) to improve the quality of the ice cream.
- After this time, homogenize the mixture with an immersion blender.
- Pour the mixture into the ice cream machine, until the ice cream reaches -9ºC (15.8ºF).