- 1205 g — whole milk
- 135 g — powdered sugar (first portion)Couplet Sugars
- 40 g — vanilla paste Prova Gourmet
- 120 g — butter Traditional 82%Debic
- 100 g — skimmed milk powder 0% fat
- 160 g — egg yolks
- 100 g — powdered sugar (second portion)Couplet Sugars
- 70 g — atomized glucose
- 4 g — ice cream stabilizer STAB 2000Louis Francois
- 500 g — white chocolate ICE-50-W Callebaut
- 1 g — vanilla powder Prova Gourmet
- 200 g — chopped roasted almonds 2/4 mmSantoSantiello
Preparation
Combine milk with the first portion of powdered sugar, vanilla paste, and butter, and bring to a boil.
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Remove from heat and add the milk powder.
Then add whipped egg yolks together with the second portion of powdered sugar, followed by atomized glucose and stabilizer.
Cook the mixture at 85 °C.
Strain through a fine-mesh sieve and mix for 1 minute.
Cool rapidly to 3 °C and allow to mature for at least 4 hours.
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Before churning, mix the base again.
Transfer the finished mixture into ice cream molds and proceed with final freezing.
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Glaze Preparation
Melt the white chocolate.
Add vanilla powder and chopped roasted almonds, mix well.
Use the glaze at a temperature between 25 °C and 30 °C.
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Enjoy!
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