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Mulberry Ice Cream

Mascarpone Cream-based ice cream with mulberry

Ice Berry

photo1 | Debic

author | Debic

Herman Cooijmans

Restaurant Eden*

Ingredients

Mulberry ice cream

72 gr mulberry

2 gr mace

5 gr fenugreek

323 gr Debic cream plus mascarpone

465 gr water

37 dextrose

104 polydextrose

173.7 sucrose

5 gr maltodextrin

6 gr cortina

1.8 gr xanthan

75 gr mulberry

Debic products used

Cream Plus Mascarpone 1L

Preparation

New group

Prepare the 72 grams of mulberry with the mace, fenugreek, dextrose, polydextrose, sucrose, maltodextrin and water.

Bring to a boil.

Add the mascarpone cream and let pasteurize at 82 degrees Celsius.

Cool back.

Add the cortina and xanthan and mix well with the hand blender.

Allow to infuse overnight.

Strain the mixture.

Cutter the 75 grams of mulberry medium coarse.

Add these to your ice cream mass.

Turn up the ice cream mass in your ice cream maker or sorbetiere.

Store your ice cream at -16 degrees Celsius.

Recipe tags Ice Berry

debic for baker

debic for baker