ICE CREAM FANTASY
Summer dessert in the form of chocolate ice cream on a stick. Original form, deep taste – perfect for the hot days.
Heat up the milk, sugar and skimmed milk in a pasteurizer (82°C). When the mixture is at about 50°-60°C add the cream and yolks and raise the temperature to 82°C. Cool down the base to 2 - 4°C and leave for 4 - 6 hours to mature (no longer than 72 h). Add the cocoa and dextrose to the base when ready. Mix it to combine all the ingredients and freeze in an ice cream machine which also aerates the mixture. Put the frozen and aerated ice cream into the moulds, insert sticks and blast freeze.
Melt the cocoa butter and blend with the chocolate. Dip the ice cream in the chocolate coating at 27 - 30°C.
Melt the glaze at 45 - 50°C, add the water and mix using blender until combined. Use to decorate ice cream.
Hazelnut crocant Barima Artisanal (code 6149)
Pearly colouring in powder gold Barima Artisanal (code AP0001OR)
Frizz Barbara Decor (code 331562)
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