ICE CREAM

WITH RUBY

1/ VANILLA
Callebaut product ICE CREAM Mona lisa product yield : 2090 g
/ ruby / decors xxxx
Ingredients Preparation
1000 g whole milk Warm the liquids and sugars.
600 g cream 35%
40 g dextrose
112 g sugar
6 g ice cream stabilizer Mix together and add to the previous mixture at 45°C.
112 g sugar Cook to 85°C.
220 g egg yolks Strain and leave to macerated overnight.
1 vanilla pod Run in the ice cream machine the next day.

2/ DARK CHOCOLATE COATING yield : 600 g

Ingredients Preparation
500 g Callebaut® Recipe N° 70-30-38 Dark Chocolate Melt together at 35°C and dip ice cream cone in it.
100 g Cacao Barry® Cocoa Butter Sprinkle with Mona Lisa Ruby Blossoms.

TIP: You can also dip your ice cream cones in Ruby using the following recipes :
RUBY RB1 COATING WITH OIL yield : 1185 g

Ingredients Preparation
1070 g Callebaut® Ruby RB1 Melt the Ruby RB1 at 35°C.
80 g grapeseed oil Add it to the previous mix and stir well.
30 g dry butter Warm up the glaze at 35°C and dip the ice cream cones at room
5 g beetroot powder temperature. Leave to crystallize and decorate.
For a brighter color, you can add Mona Lisa Power Flowers Red Non Azo coloring instead of beetroot powder.

or MONA LISA RUBY

BLOSSOMS
RUBY RB1 COATING WITH COCOA BUTTER yield : 600 g CHR-BS-22043-77A
Ingredients Preparation
®
500 g Callebaut Ruby RB1 Melt together at 35°C and dip ice cream cones in it.
100 g Cacao Barry® Cocoa Butter