RECIPE

MACAE Ice cream

Cœur de GUANAJA Chocolate sauce

Recipe for one ice tray

Original recipe by David CAPY - Meilleur Ouvrier de France 2007

© Ginko
macae 62 % CHOCOLATE ICE CREAM
Macae Ice Cream
s a u ce

1 800 g whole milk In a saucepan, start heating the milk.

95 g skimmed milk powder 0 %
200 g whipping cream 35 %
230 g caster sugar
180 g inverted sugar
C h o c o l a t e
At 25° C, stir in the milk powder.
At 30° C, stir in the inverted sugar, atomised glucose and 3/4 of the sugar.
At 35° C, stir in the cream.
At 45° C, the remaining 1/4 of sugar mixed with the stabiliser.

12 g ice cream stabiliser Then, gradually pour the hot milk on the melted couverture stirring in the centre to
600 g MACAE 62 % COUVERTURE an emulsion. Mix with a hand blender and pasteurise at 85° C. Chill down quickly to 4° C.
Allow to mature in the refrigerator overnight for 12 hours minimum.
Churn and store at -18° C.

cœur de guanaja 80 % CHOCOLATE SAUCE

G U A N A J A

250 g glucose Bring the water with the caster sugar to a simmer, add in the glucose and neutral glaze.
250 g ABSOLU CRISTAL Bring to the boil, gradually pour on the melted chocolate concentrate and emulsify.
NEUTRAL GLAZE Mix with a hand blender and set aside.
60 g water
90 g caster sugar
90 g CŒUR DE GUANAJA 80 %
d e
C œ u r

Assembly and Finishing

When the ice cream is churned, swirl it with about 500 g
of chocolate sauce. Mould or store in containers.