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Corman Artisan

Chocolatier-Ice confectioner

Vanilla ice cream with Extra Fondance

2880 g


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