A chocolate ice cream (with ice cream maker)
Recipe from the "Encyclopédie du Chocolat (Flammarion)"

Ingredients :
- 180 gr dark chocolate (70%)
- 660 gr milk
- 20 gr cream
- 30 gr powdered milk
- 70 gr sugar
- 60 gr honey (I used acacia)

Melt the chocolate in a large bowl over a warm water bath...

In a sauce pan, gather the milk, cream, powdered milk, sugar and honey. Heat up this mixture until it starts to boil. Then pour it in 3 times over the melted chocolate, mixing with a spatula each time and until the mixture is homogeneous. 

Then mix a few seconds with a hand blender. Place again over gentle heat and cook until the mixture reaches 85°C/185°F (this is for the pasteurization!)

Allow to cool down very quickly (over a very cold water bath for example, or place it in the freezer for about half an hour) and then reserve in the fridge over the night (cover with plastic film on the surface). When perfectly cold pour in your ice cream maker. 

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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5:13:00 ص

Vanilla ice cream (with ice cream maker)

Ingredients :
- 400 gr milk
- 200 gr cold cream
- 4 egg-yolks
- 80 gr sugar
- 45 gr powdered milk
- 40 gr glucose
- 15 gr honey (acacia)
- 1 level tsp E410 (optional)
- 1 tsp vanilla (powder)

In a large pan, gather the milk, glucose, honey and the vanilla. Bring to boil.

Meanwhile, beat the yolks with the sugar in a large bowl. Then add the E410 and the powdered milk, beat to homogenize.

When the milk is warm, pour it over the previous mixture, whip well until homogeneous. Pour back in the pan...

Cook over gentle heat until it reaches 82°C/180°F, stirring all the time. Pour right away in a clean bowl (through a sieve). Refrigerate right away. It has to reach the fridge temperature to achieve the pasteurization. 

When the vanilla mixture is at good temperature, whip the cream in a very cold bowl.

Fold it delicately into the vanilla mixture.

When homogeneous, pour in the ice cream maker. When done pour in a container and reserve 2 more hours in the freezer before to serve.

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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7:53:00 ص

A cherry sorbet (with ice cream maker)

Ingredients :
- 600 gr cherry pulp (ie without core)
- 125 gr water
- 150 gr sugar
- 50 gr glucose
- 2 Tbsp lemon juice
- 1 tsp E410 

Clean and core the cherries...

Mix them finely in a blender with the lemon juice, then pass through a sieve. Reserve.

In a pan, bring to a boil the water, sugar, glucose and E410. Allow to cool down 5 minutes, then pour it in the cherry coulis. Mix again in a blender.

Place in the fridge until completely cold (some hours, I left it over the night). Then pour the mixture in the ice cream maker, when done place in the freezer. Try to make it 2 hours before to serve (better texture).

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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2:35:00 ص