ICE CREAM FANTASY

Summer dessert in the form of chocolate ice cream on a stick. Original form, deep taste – perfect for the hot days.

RecipePhoto

Used products and decorations

FRIZZ

Code 331562

COCOA EXTRA DARK

Code 22/24GT781

HAZELNUT CROCANT 50% 1KG

Code 6149

CHOCOLATE DARK ECONOMIC 50% 10 KG

Code 332576

SHINE COATING DARK

Code 2373

COCOA BUTTER

Code 2371

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Recipe

BASE

Ingredients:

490 gMilk (3.2% fat)

220 gCream (30% fat)

110 gSugar

50 gEgg yolks

40 gSkimmed milk powder

30 gDextrose

60 gCocoa Extra Dark Barima Artisanal (code 22/24GT781)

Preparation:

Heat up the milk, sugar and skimmed milk in a pasteurizer (82°C). When the mixture is at about 50°-60°C add the cream and yolks and raise the temperature to 82°C. Cool down the base to 2 - 4°C and leave for 4 - 6 hours to mature (no longer than 72 h). Add the cocoa and dextrose to the base when ready. Mix it to combine all the ingredients and freeze in an ice cream machine which also aerates the mixture. Put the frozen and aerated ice cream into the moulds, insert sticks and blast freeze.

CHOCOLATE COATING

Ingredients:

250 gEconomic dark chocolate 50% Barima Artisanal (code 332576)

250 gCocoa butter Barima Artisanal (code 2371)

Preparation:

Melt the cocoa butter and blend with the chocolate. Dip the ice cream in the chocolate coating at 27 - 30°C.

SHINE COATING

Ingredients:

250 gShine coating dark Barima Artisanal code 2373

80 gWater

Preparation:

Melt the glaze at 45 - 50°C, add the water and mix using blender until combined. Use to decorate ice cream.

Decorations

Lyophilized strawberries
Hazelnut crocant Barima Artisanal (code 6149)
Pearly colouring in powder gold Barima Artisanal (code AP0001OR)
Frizz Barbara Decor (code 331562)