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QimiQ
Benefits
Acid stable and does not curdle
Freezer stable
Creamy indulgent taste with less fat
15
easy
Ingredients for 2930 g
450 g
QimiQ Whip
10 g
Ice cream stabilizer Cremodan 30
100 g
Dextrose
1.2 litre(s)
Milk 3.5 % fat
350 g
Sugar
15 g
Nielsen-Massey Bourbon Vanilla Paste
2 g
Salt
800 g
Strawberry fruit puree
Method
1.
Mix the Cremodan with the dextrose and set aside.
2.
Place all the other ingredients except the strawberry puree into a pot or the pasteurizer.
3.
Heat the mixture to 120°F, add the stabilizer/dextrose mixture and continue to heat to 165°F.
4.
Place the mixture on ice or in the blast chiller to cool quickly. Add the fruit puree.
5.
Allow the mixture to mature in the refrigerator for a minimum of 2 hours, preferably over night.
6.
Run in the batch freezer until set and then place into the freezer until hard.