White Chocolate Ice cream Republica del Cacao

INGREDIENTS

   INGREDIENTS 

320g 11.28 oz White Chocolate Ecuador 31%
500g 17.63 oz Water
70g 2.46 oz Milk powder
10g 0.35 oz Sugar
45g 1.58 oz Glucose 
6g 0.21 oz Gelatin sheets

 

METHOD

METHOD

Hydrate the gelatin. Boil the water with milk powder, sugar and glucose. Remove from the heat, add the hydrated gelatin and let the temperature go down to 122/140°F (50/60°C). Melt the white chocolate and create an emulsion with the previous blend. Keep in the refrigerator for 24 hours. With an ice cream machine, blend the mixture until obtaining the right texture. Place in a container and freeze until needed.

 

Makes 33.8oz approximately

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