Power Shock American Ice Cream

Created by

  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
level 3

Warning: this gelato and American ice cream based recipe keeps you going for the rest of the day! 

Recipe components

Used Callebaut products

Gelato Power 80

IngredientsPreparation
  • 646g
    whole milk
  • 13g
    skimmed milk powder
  • 90g
    granulated sugar
  • 71g
    dextrose
  • 26g
    powdered glucose DE 30
  • 5g
    neutro 5
  • 149g
    Power 80

Consult the step-by-step guide on how to create delicious chocolate gelato (attached).

American Ice Cream 811 54.5%

IngredientsPreparation

Consult the step-by-step guide on how to create delicious American Ice Cream (attached).

Dark glazing

IngredientsPreparation
  • 348g
    35% cream
  • 348g
    water
  • 417g
    granulated sugar
  • 200g
    Cocoa powder
  • 30g
    gelatin leaves

Mix the first five ingredients and cook them at 105°C. Filter and add the gelatine at 60°C (soften the gelatine sheets in cold water first). Stir slowly until the gelatine is completely dissolved. Refrigerate overnight and use the next day after heating up to 32-36°C.

Final Brix: 70.34°

Apply at 28°C on sweet ice cream. It is very fluid and glossy, and has a rounded cocoa taste.

Crunchy almond crumble

IngredientsPreparation
  • 320g
    82% butter
  • 300g
    granulated sugar
  • 260g
    almond powder
  • 300g
    flour (00 w 150-160)
  • 2g
    fine salt

Mix all the ingredients together until you obtain a lumpy mass. Lay out between two sheets of baking parchment and freeze. When it’s time to serve your dish, bake at 150-160°C with an open valve until it has a beautiful hazelnut colour.

Note: if you want to obtain a more airy structure, add 0.40% baking flour.

Sponge cake infused with lemon and orange zest

IngredientsPreparation
  • 360g
    whole egg(s)
  • 200g
    egg yolks
  • 450g
    granulated sugar
  • 100g
    invert sugar
  • 450g
    35% cream
  • 10g
    finely grated lemon zest
  • 3g
    fine salt
  • 10g
    finely grated orange zest
  • 275g
    flour
  • 300g
    almond powder
  • 16g
    baking powder

Whisk the first four ingredients together, add them to the liquid cream while stirring, and then add the salt and the flavouring ingredients. Finally, stir the whole together by hand with all the ingredients in powder form. Spread 900 g of the mixture out on a 40 x 60 baking tray.

Bake in a fan oven with a closed valve at 200°C for 8-10 minutes.

Note: very soft, excellent structure.