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!
- Level:
-
Difficult
American Ice Cream Arriba 39%
Ingredients: American Ice Cream Arriba 39%
-
595 gWhole milk
-
93 g35% cream
-
17 ggranulated sugar
-
37 gdextrose
-
30 ginvert sugar
-
4 gneutro 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%
-
661 gWhole milk
-
70 ggranulated sugar
-
13 gdextrose
-
53 gpowdered glucose DE 30
-
5 gneutro 5
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
-
300 ggranulated sugar
-
300 gflour (00 w 150-160)
-
2 gvanilla bean
-
300 g82% butter
-
150 groasted hazelnut powder (with skin)
-
5 gsea 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
-
430 galmond powder
-
180 gicing sugar
-
140 ginvert sugar
-
70 gpotato starch
-
350 gegg white
-
160 gmaize oil
-
300 gegg white
-
300 ggranulated 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
-
300 ggranulated sugar
-
300 gwater
-
200 gdextrose
-
125 ginvert sugar
-
125 gpowdered glucose DE 30
-
24 ggolden 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.
Comments