Mint Ice Cream
07-036
Ingredients
Group 1
Ingredient
KG
Fresh Milk
0.500
All Purpose Flour
0.020
Water
0.030
Refined Sugar
0.150
Egg Yolk
0.037
Fresh cream
0.250
APITO PEPPERMINT PASTE
0.001
Total Weight: 0.988
Method
How to do it:
1. Using a saucepan over medium heat, scald the fresh milk while stirring constantly.
2. Mix flour and cold water to a smooth paste. Add to scalded milk and continue stirring until thickened.
3. When thickened, cook over hot water for 15 minutes.
4. Add refined sugar and beaten egg yolks, cook for 2 minutes.
5. Strain the custard using a fine sieve. Cool.
6. Add fresh cream and Apito Peppermint Paste (and color, optional). Blend manually until homogenous.
7. Freeze (preferably using a blast freezer until core temp reaches -10°C). Transfer to slow freezer for storage.
Yield
24 x 40-g serving
Product Used
Ingredients
Group 1
Ingredient
KG
Fresh Milk
0.500
All Purpose Flour
0.020
Water
0.030
Refined Sugar
0.150
Egg Yolk
0.037
Fresh cream
0.250
APITO PEPPERMINT PASTE
0.001
Total Weight: 0.988
Method
How to do it:
1. Using a saucepan over medium heat, scald the fresh milk while stirring constantly.
2. Mix flour and cold water to a smooth paste. Add to scalded milk and continue stirring until thickened.
3. When thickened, cook over hot water for 15 minutes.
4. Add refined sugar and beaten egg yolks, cook for 2 minutes.
5. Strain the custard using a fine sieve. Cool.
6. Add fresh cream and Apito Peppermint Paste (and color, optional). Blend manually until homogenous.
7. Freeze (preferably using a blast freezer until core temp reaches -10°C). Transfer to slow freezer for storage.
Ingredients
Group 1
Ingredient
KG
Fresh Milk
0.500
All Purpose Flour
0.020
Water
0.030
Refined Sugar
0.150
Egg Yolk
0.037
Fresh cream
0.250
APITO PEPPERMINT PASTE
0.001
Total Weight: 0.988
Method
How to do it:
1. Using a saucepan over medium heat, scald the fresh milk while stirring constantly.
2. Mix flour and cold water to a smooth paste. Add to scalded milk and continue stirring until thickened.
3. When thickened, cook over hot water for 15 minutes.
4. Add refined sugar and beaten egg yolks, cook for 2 minutes.
5. Strain the custard using a fine sieve. Cool.
6. Add fresh cream and Apito Peppermint Paste (and color, optional). Blend manually until homogenous.
7. Freeze (preferably using a blast freezer until core temp reaches -10°C). Transfer to slow freezer for storage.
Yield
24 x 40-g serving
Product Used
Ingredients
Group 1
Ingredient
KG
Fresh Milk
0.500
All Purpose Flour
0.020
Water
0.030
Refined Sugar
0.150
Egg Yolk
0.037
Fresh cream
0.250
APITO PEPPERMINT PASTE
0.001
Total Weight: 0.988
Method
How to do it:
1. Using a saucepan over medium heat, scald the fresh milk while stirring constantly.
2. Mix flour and cold water to a smooth paste. Add to scalded milk and continue stirring until thickened.
3. When thickened, cook over hot water for 15 minutes.
4. Add refined sugar and beaten egg yolks, cook for 2 minutes.
5. Strain the custard using a fine sieve. Cool.
6. Add fresh cream and Apito Peppermint Paste (and color, optional). Blend manually until homogenous.
7. Freeze (preferably using a blast freezer until core temp reaches -10°C). Transfer to slow freezer for storage.
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Apito Peppermint Paste
Flavoring paste for bakery products. Highly concentrated peppermint paste for use in a wide range of confectionery products like cakes, ...
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