By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Chocolatier-Ice confectioner

Vanilla ice cream with Extra Fondance

2880 g

Preparation

1875 ml skimmed milk
100 g skimmed milk powder
240 g Extra Fondance 99,9 % fat
175 g egg yolks
350 g sugar
125 g atomized glucose
vanilla pods
12 g ice cream stabiliser
  • Make a ribbon with the egg yolks and the sugar*.
  • Mix the milk, the melted butter, the milk powder, the glucose powder and the vanilla in a bowl.
  • Heat the mass. At about 50 °C, add the sugar/stabiliser mixture. Heat further to the boiling point.
  • Strain through a sieve onto the ribbon, mix well and let rest for 3 minutes.
  • Stir the mixture to 83 °C.
  • Remove from the heat and mix at high speed for 3 minutes.
  • Strain through a sieve and let cool, cover and store in the refrigerator.
  • Let it ripen for 12 hours and then make the ice cream with the machine.
 
* Keep some of the sugar to mix with the stabiliser.

Corman'products of the recipe