CALCULATED FOR 1000G
    • Whole milk 547 g
    • 1% fat dry milk 38 g
    • Heavy cream 36% 201 g
    • Sugar 120 g
    • Glucose powder DE 33 40 g
    • SOSA Dextrose 20 g
    • Egg yolks 30 g
    • Combined stabilizer 4 g
    • Vanilla see table below

  • Take approx. 10% of the sugar and mix it with the stabilizer. Heat the milk to 75°F (25°C), then add in the milk powder and vanilla (see table below). At 85°F (30°C), add the sugars. At 95°F (35°C), add the egg yolks and cream. Once the mixture has reached 45°F (115°C), add the pre-mixed portion of sugar and stabilizer. Pasteurize the mixture at 185°F (85°C), mix with an immersion blender and leave so its temperature quickly cools to 40°F (4°C). Leave to mature for at least 12 hours at 40°F (4°C). Strain, mix using an immersion blender and churn.

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