Milk Chocolate Ice Cream Illanka 63%

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Delight yourself with an exquisite creation of haute cuisine: the Illanka 63% Milk Chocolate Ice Cream! In this irresistible recipe, we have used Valrhona’s Illanka 63% chocolate, a Grand Cru from the north of Peru, specifically from the Piura region. This chocolate is distinguished by its aromatic typicity, which reflects the exceptional nature of the region and the quality of the white bean cocoa.

To achieve the perfect texture and stability of this ice cream, we have used a special ingredient: Procrema 100 cold. This mixture contains stabilisers, emulsifiers, aerating agents and technical sugar, which contribute to a smooth and creamy consistency in each scoop.

In addition, we have added Liquid glycerine, a multifunctional ingredient. Not only does it act as an anti-frosting agent, preventing the formation of ice crystals in the ice cream, but it also acts as an emulsifier, facilitating the binding of fat molecules with water, which improves the overall texture.

It is important to note that for optimal mixing, we recommend the use of an ice-cream machine. This tool is essential in the preparation of ice cream, as it allows a proper incorporation of air and guarantees a smooth and homogeneous texture in each portion.

Get ready to delight your palate with the unparalleled taste of Illanka Milk Chocolate Ice Cream 63%. Each mouthful will transport you to the authentic flavours of Peruvian cocoa and give you a gastronomic experience.

Milk Chocolate Illanka with Procrema 100 Sosa

Milk Chocolate Ice Cream Illanka 63%

For this ice cream based on Valrhona's Illanka 63% milk chocolate, we have used a special ingredient: Procrema 100 cold. This mix contains stabilisers, emulsifiers, aerating agents and technical sugar, which contribute to a smooth, creamy consistency in each spoonful.

Ingredients
  

  • 1000 g Milk
  • 140 g Caster sugar
  • 30 g Dextrose Sosa
  • 30 g Glycerine Sosa
  • 100 g Procrema 100 Cold Sosa
  • 200 g Chocolate Couverture Illanka 63% Valrhona

Equipment

  • 1 Ice cream machine

Instructions
 

  • Heat the milk. Gradually combine the milk with the chocolate.
    1000 g Milk, 200 g Chocolate Couverture Illanka 63%
  • Mix the sugar, Dextrose and Procrema100 then add to the milk and chocolate mixture.
    140 g Caster sugar, 30 g Dextrose, 100 g Procrema 100 Cold
  • Mix using an immersion blender, thena dd the glycerine. Mix again to form a perfect emulsion.
    30 g Glycerine
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