Expresso Ice Cream
14-022
Group Ice Cream
Ingredient
KG
Egg Yolk
0.076
Fresh Milk
0.250
Heavy Cream
0.250
Refined Sugar
0.100
APITO EXPRESSO PASTE
0.016
Total Weight: 0.692
How to do it:
1. Heat milk until just boiling.
2. Whisk egg yolks and sugar together.
3. Whisk in the heated milk.
4. Pour mixture back in the pan. Heat over medium heat until thick. Do not boil.
5. Stir in cream and Apito Expresso Paste.
6. Chill for a maximum of two hours.
7. Freeze for 30 minutes.
8. Remove from freezer and beat using a paddle until creamy.
9. Return to freezer.
10. Repeat steps 7 to 9 twice.
11. Freeze until solid.
Note: Milk powder and water may be used to replace fresh milk.
Yield: Depends on the capacity of the equipment to aerate the mixture. Better aeration means bigger volume and more yield.
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