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Raspberry Chip Ice Cream

A creation by Michael Laiskonis

Raspberry Chip Ice Cream

  • Les vergers Boiron 100% Raspberry Puree - 500 g
  • Whole milk - 375 g
  • Nonfat dry milk powder - 75 g
  • Heavy cream (35% fat) - 94 g
  • Sucrose - 112 g
  • Glucose powder - 38 g
  • Invert sugar - 50 g
  • Ice cream stabilizer - 5 g
  • Mini chocolate chips or shavings - 40 g
Combine 5g ice cream stabilizer with 50g sucrose to disperse; reserve.
Combine the milk, cream, and nonfat dry milk powder at 4˚C/40˚F. Begin heating.
Add the sucrose, glucose powder, and invert sugar at 25˚C/77˚F.
Add the dry blended sucrose and ice cream stabilizer at 40˚C/104˚F.
Heat base to 85˚C/185˚F and hold for one minute.
Cool base to 4˚C/40˚F. At approx. 65˚C/150˚F homogenize the base with a handheld immersion blender for approximately 45 seconds.
Mature base at 4˚C/40˚F for 12-16 hours.    
Combine the base with the raspberry purée and briefly blend with immersion blender. Process in a batch freezer to temperature of -5˚C/23˚F and extract.
Transfer finished ice cream to blast chiller to harden at minimum of -18˚C/0˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed.