Milky Chill American Ice Cream
For this recipe you can use the Pavoni PX070 Tango mould in which you can mount the delicious layers one by one: starting with the crunchy base, followed by an American Ice cream based on Arriba Blend of Origins Chocolate and a Java Gelato. Finish with a home-made caramel glazing and with a pistachio-flavoured piece of pastry "Morbidezza di Bronte" for a delicous dessert experience. Not for beginning chefs!
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Difficult
American Ice Cream Arriba 39%
Ingredients: American Ice Cream Arriba 39%
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1.3 lbWhole milk
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3.3 oz35% cream
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0.6 ozgranulated sugar
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1.3 ozdextrose
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1.1 ozinvert sugar
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0.1 ozneutro 5
Preparation: American Ice Cream Arriba 39%
Consult the step-by-step guide on how to create delicious American Ice Cream (attached).
American Ice Cream Java 32.6%
Ingredients: American Ice Cream Java 32.6%
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1.5 lbWhole milk
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2.5 ozgranulated sugar
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0.5 ozdextrose
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1.9 ozpowdered glucose DE 30
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0.2 ozneutro 5
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7.0 oz
Preparation: American Ice Cream Java 32.6%
Consult the step-by-step guide on how to create delicious American Ice Cream (attached).
Crunchy base with cocoa nibs
Ingredients: Crunchy base with cocoa nibs
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5.3 ozNIBS-S502
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10.6 ozgranulated sugar
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10.6 ozflour (00 w 150-160)
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0.1 ozvanilla bean
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10.6 oz82% butter
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5.3 ozroasted hazelnut powder (with skin)
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0.2 ozsea salt
Preparation: Crunchy base with cocoa nibs
Gently mix together all the ingredients with the ground cocoa nibs. Lay out a layer with a thickness of 2 mm between two sheets of baking parchment.
Bake at 150°C in a fan oven with an open valve for about 25 minutes.
Morbidezza di Bronte
Ingredients: Morbidezza di Bronte
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0.9 lbalmond powder
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6.3 ozicing sugar
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4.9 ozinvert sugar
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2.5 ozpotato starch
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12.3 ozegg white
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5.6 ozmaize oil
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10.6 ozegg white
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10.6 ozgranulated sugar
Preparation: Morbidezza di Bronte
Blend the first seven ingredients together, and gently mix them with the egg white that has been whisked together with the sugar.
Spread 1,200 g of the mixture out on a 40 x 60 baking tray. Bake at 190°C for 10-12 minutes.
Caramel glazing
Ingredients: Caramel glazing
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10.6 ozgranulated sugar
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10.6 ozwater
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7.1 ozdextrose
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4.4 ozinvert sugar
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4.4 ozpowdered glucose DE 30
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0.8 ozgolden gelatin
Preparation: Caramel glazing
Whisk the first four ingredients together, add them to the liquid cream while stirring, and then add the salt and the flavouring ingredients. Finally, stir the whole together by hand with all the ingredients in powder form. Spread 900 g of the mixture out on a 40 x 60 baking tray.
Bake in a fan oven with a closed valve at 200°C for 8-10 minutes.
Note: very soft, excellent structure.
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