Lemon ice cream

For a total weight of 1612g

  • Les vergers Boiron 100% lemon puree - 150 g
  • Full-cream milk - 1 L
  • Cream 35 % - 115 g
  • Inverted sugar - 50 g
  • Sugar - 180 g
  • Powdered milk 0% - 75 g
  • Stabiliser - 5 g
  • Atomised glucose - 37 g
Heat the cream with the milk to 40 °C. 
Gradually add the powders. 
Bring to the boil. 
Set aside. 
Mix once cold with the purees. 
Leave to mature, churn. 
Set aside.