Sugars: granulated sugar, dextrose, glucose syrup, invert sugar
Milk, cream - Milk powder, whey protein concentrate - Stabilisers, emulsifiers & thickening agents - Various couvertures
The ingredients to make soft-serve ice cream are the same as the ones used for artisanal ice cream. The difference is in the method of cooling.
Note: to create soft-serve ice cream with more volume add 1 / 1.5% whey protein concentrate (WPC 80%).
The production of soft-serve ice cream is the result of a continuous process, where the ice cream is cooled during the extrusion phase.
Some soft-serve ice cream machines even let you determine the amount of air in the product. It’s always opportune to adjust the parameters of your soft-serve ice cream machine to obtain a product that best fits your desires.
Non-fat milk solids: 8-11%
Total sugar content: 18-20%
Total solids content: 39-43%
FP (Freezing Point): 220-250
SP (Sweetening Power): 14-17%
Used couverture: 10-18%
Pasteurisation of the mixture
Stir the liquid ingredients together and heat the mixture up to 40°C
- Meticulously measure out the quantities of all the ingredients in your soft-serve ice cream recipe.
- Add the following ingredients to the pasteuriser at +4°C: Fresh whole milk - Cream - All the liquid sugars (i.e. invert sugar, honey...)
2. Blend all the ingredients in powder form together and add them to the mixture
- At +40°C add the following ingredients and stir them together:
- Milk powder
- Granulated sugar
- Powdered glucose syrup
- Bring the temperature of the mixture up to +72/+75°C and pasteurise it for 15 seconds.
4. Add the couverture and homogenise
- Add the unmelted couverture and homogenise the mixture while rapidly lowering its temperature to +4°C. Let it mature at +4°C for 4 to 6 hours.
5. Cool rapidly
6. Let the mixture mature
Making the ice cream
1. Pour the mixture in a soft-serve ice cream machine
- Pour the mixture in the soft-serve ice cream machine. Dispense your delicious soft-serve chocolate ice cream at the moment of serving and decorate it as desired.
2. Dispense the soft-serve ice cream at the moment of serving