Custard Base Mix (for Ice Cream)
Ingredients
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- 1
Dry blend: sugar + milk powder + stabilizer.
- 2
Heat milk + cream to 40°C.
- 3
Add the dry blend, heat to 65°C.
- 4
Whisk the yolks pale, temper with 1/3 of the hot mixture.
- 5
Pour back into the pot, cook to 83-85°C (coats the spatula).
- 6
Strain immediately.
- 7
Cool quickly (blast chiller or ice bath) to 4°C.
- 8
Age 4-12 hrs in the cold. Churn according to the machine.
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Per 100g
Allergens
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