Crimson Red Cocoa Ice Cream

Artisans and Chefs manufacturing

artisans-and-chefs

Ingredients

700ml Whole Milk
41g Trimoline
7g Stabiliser 2000
109g Sugar (caster)
75g Crimson Red Cocoa Powder
65g Quito Oro Cocoa Mass

Method

In a bowl add sugar, stabilizer, cocoa powder and trimoline. Set aside until ready to use.
Heat milk to 45ºC.
Once at 45ºC add in sugar mixture. Mix thoroughly with an immersion blender.
Cook ice cream base to 81-82ºC.
Pour ice cream base over the cocoa mass. Blend with immersion blender for best results.
Cool and let rest overnight for best results.
Before churning, blend base with immersion blender. Churn to preference.

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