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Cacao Barry Ice Cream

Cacao Barry Ice Cream



  • Mix together the whole milk, heavy cream and invert sugar, and heat up to 185°F.
  • Mix the powdered milk, emulsifying stabilizer and sugar. Once the first (heated) mixture is cooled to 122°F, add this second blend to the mix.
  • Keep cooking, and heat up to 158°F. Once this temperature is reached, mix in the Couverture chocolate and the glucose syrup.
  • Finish cooking at 185ºF. Cool quickly then let sit for 12 hours. Mix and place in an ice cream maker.

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