Roasted Plum Ice Cream

De Bruno Albouze · 300 min

Ingredientes

Preparación

1. Freeze the containers you will store the churned ice cream in, and weigh out all ingredients in advance.
2. In a saucepan over medium heat, warm the milk and heavy cream to 25°C (77°F).
3. Add the dry milk, powdered glucose and half of the sugar, and mix.
4. At 35°C (95°F), add the egg yolks and the inverted sugar. At 45°C (113°F), add the remaining sugar mixed with the stabilizer, and mix.
5. Cook the base to 85°C (185°F).
6. Pass the base through a sieve over the frozen bowl, then cool it in an ice bath.
7. Mix the chilled base with the chilled roasted plum puree.
8. Refrigerate the fruit mixture to mature for at least 4 hours, and no more than 24 hours.
9. Churn for about 45 minutes.
10. Transfer the ice cream straight into the frozen container, press parchment or freezer bag onto the surface, seal, label with the date, and freeze for at least 4 hours before scooping. Keep up to 6 months at -18°C.
11. To serve, move the ice cream to the refrigerator for about 40 minutes to soften before scooping.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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