Passionfruit, Vanilla and Mint Ice Cream
Recipe courtesy of : Léonce Blanc
A summer favorite: Crème fraîche is combined with passionfruit purée, mint leaves and vanilla for a refreshing warm weather treat.
Section 1: Room Temperature:
2683g Water (34.81%)
140g Mint leaves (2%)
14g Vanilla pod (0.2%)
Section 2: At 77°F (25°C):
558g Fat-free milk powder (7.96%)
Section 3: At 95°F (35°C):
Crème fraîche, 35% fat (22.84%)
Section 4: At 113°F (45°C):
986g Sugar (14.09%)
21g Stabilizer (0.3%)
140g Glucose powder 36/39 DE (2%)
Section 5: Before churning:
1000g Passionfruit Purée (14.2%)
adjust the weight to 7000g if necessary.
Total: 7001g (100%)
- Dry extract 37%
- Sugar level 19.2
- Total fats 8.08%
- Milk fat 8%
- Display temperature 55.29°F (12.94°C)
1.) Put the room temperature ingredients from section 1 into the pasteurizer and set to high.
2.) Add in the ingredients from sections 2-4 in the order shown, and at the temperatures indicated at high speed, then pasteurize.
1.) Leave the flavors to develop for at least 4 hours to a maximum for 16:18 hours, at 35.6°F (2°C) and add the ingredients before churning, then churn.
Have a recipe you'd like to share? Tag us on social @ifigourmet and use #GoumetSweets for a chance to get featured across our channels! Happy baking!