06 – Rosemary ice cream

Rosemary ice cream

Ingredients:

  • Cream 35% fats: 200 g
  • Milk: 595 g
  • Rosemary: 60 g
  • The grated rind of 4 green lemons
  • Juice of 4 green lemons
  • Sugar: 135 g
  • Stabilizer: 5 g
  • Dextrose: 45 g
  • Glucose sirup: 20 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
 1 Blades Cream 35% fats 200 g
Milk 595 g
Rosemary 60 g
1 12 min 95
WAIT
TEMP
 Filter
2 Blades The grated rind of 4 green lemons
Juice of 4 green lemons
Sugar 135 g
Filtered liquid
Stabilizer 5 g
Dextrose 45 g
Glucose sirup 20 g
2 3 min 85
WAIT
TEMP
3 Blades Chilling to 4°C 2 0 4
WAIT
TEMP
Mature 12 hours in the fridge/ to cream
Serve with Swiss meringue

 

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