Alunga™ Ice Cream

Alunga™ Ice Cream

Created by

  • Bruno Cordier - MOF Glacier 1997 - Ambassador Cacao Barry
level 1


Recipe for 960 g of ice cream

Recipe components

Used Cacao Barry products

Alunga™ Ice Cream

  • 589g
    whole milk
  • 139g
    35% cream
  • 18g
    invert sugar

Heat to 85°C

  • 2g
    0% fat powdered milk
  • 5g
    emulsifying stabilizer
  • 35g

At 50°C, add the following mixture

Keep cooking.

At 70°C, add

Finish cooking at 85°C.
Cool quickly then let sit for 12 hours.
Mix and place in an ice cream maker.