Ice Cream with White Chocolate Biancolatte 35%
Intermediate level
- Recipe formulated for 1 kg of mix.
- The balance of these recipes is designed for display cases maintained at a temperature of -12 to -13°C.
Milk 3,5 fat |
550,5g |
Water |
100g |
Dehydrated glucose |
24g |
Dextrose |
60g |
Base Neutra con fibre 15g |
15g |
White Chocolate Biancolatte 35% |
250g |
Salt |
0,5g |
Mixing and Churning
Ingredients
Milk 3,5 fat
550,5g
Water
100g
Dehydrated glucose
24g
Dextrose
60g
Salt
0,5g
Total mix weight
1000g
Preparation
- Mix all the “dry” ingredients and add them to the milk and cream (if included), previously heated to 85°C.
- Add the cocoa mass, pre-mix with a whisk, then blend with an immersion blender.
- Let rest for 2–3 hours and churn.
- Place in the blast chiller for 5 minutes.
- Store in a display case at -12 to -13°C or at -18°C.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Eugenio Morrone
World Champion of Gelato
Eugenio Morrone is a leading figure in contemporary Italian gelato. An APEI member, gelato maker and educator, he brings together technical precision, creative sensitivity and deep expertise in raw ingredients.
