Roasted Pear Ice Cream cream

Por Bruno Albouze · 300 min

Ingredientes

Modo de preparo

1. Freeze the containers you will use to store the churned ice cream.
2. Warm the milk and cream in a saucepan over medium heat to 25°C (77°F).
3. Add the dry milk, glucose powder and half the sugar, and mix.
4. At 35°C (95°F), add the egg yolks and inverted sugar. At 45°C (113°F), add the remaining sugar mixed with the stabilizer, and mix.
5. Heat the base to 85°C (185°F).
6. Pass the base through a sieve over the frozen container, then cool it in an ice bath.
7. Mix the chilled base with the chilled roasted pear puree, then refrigerate to mature for at least 4 hours and up to 24 hours.
8. Churn for about 45 minutes.
9. Transfer to the frozen container right away, press parchment or freezer bag onto the surface, seal, label with the date, and freeze for 4 hours before scooping. Keep up to 6 months at -18°C (0°F).
10. Before serving, leave the ice cream in the refrigerator for about 40 minutes to soften.

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