recipe
Morendo Ice Cream
Thierry Bamas
Recipe in 1 step
Morendo Ice Cream
1| Full-fat milk | 1950 g | 65.0 % |
| Skimmed milk powder | 140 g | 4.6 % |
| Sugar | 200 g | 6.6 % |
| Dextrose | 100 g | 3.3 % |
| Spray-dried glucose | 60 g | 2.0 % |
| Milk chocolate MORENDO 32% | 535 g | 17.8 % |
| Blended stabiliser | 15 g | 0.5 % |
| Total | 3000g | 100% |
Blend all the ingredients together. Heat to 82°C. Pour onto chocolate and keep the emulsion as you would a ganache. Blend for 1 minute then chill quickly to 3°C. Leave to set for at least 4 hours. Blend again and churn. |