Valrhona 80% Guanaja Ice Cream Recipe
1280g Whole Milk
12g Whipping Cream 35% fat
100g Atomized Glucose
80g Inverted Sugar
360g P125 Couer de Guanaja Feves
•Weigh out all of the ingredients and mix the ice-cream stabilizer with around 1Tbsp of the sugar. Pour the milk into a saucepan and heat.
•At 25°C/ 77°F, add the skim milk powder
•At 30°C/ 86°F, add the sugars and glucose
•At 40°C / 104°F. add the fats (cream).
•At 45°C / 113°F, finish with the stabilizer/ sugar mixture.
•Pour a little of the hot liquid onto the partially melted P125 Coeur de Guanaja and stir in the center until glossy and elastic. Continue gradually adding the liquid.
•Pasteurize at 85°C / 185°F for two minutes and then chill rapidly to 4°C / 39.2°F.
•Stir the mixture if possible to break down a maximum of fat.
•Leave to rest for a minimum of 12 hours.
•Blend and churn at between -6°C / 21.2°F and -10°C / 14°F.
•Store in the freezer at -18°C / -0.4°F.
An original recipe by L'École Valrhona
Photo by Shanna Scott and Adriana Hernandez