Valrhona 80% Guanaja Ice Cream Recipe

1280g Whole Milk

12g      Whipping Cream 35% fat

72g      Fat-Free Skim Milk Powder

88g      Sugar 

100g    Atomized Glucose

80g      Inverted Sugar

8g        Ice-Cream Stabilizer

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

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