110 g Sugar
40g Skimmed Milk Powder
1g Guar Gum
1g Xanthan Gum
550ml Whole Milk
165ml Heavy Cream / Whipping cream
5ml Vanilla Paste
3g salt
70g Dark Chocolate
Chopped cashew
1. Weigh out all the the dry ingredients and add to a bowl. Add the milk, heavy cream and vanilla paste to a sauce pan.
2. Whisk in the dry ingredients to the wet mix. Cook on low-medium heat until the temperature reaches 185F. Immediately chill in ice bath. (Optional to let sit in the fridge for a few hours or preferably, overnight)
3. Once chilled, churn according to your ice cream maker’s instructions. (Mine is around 55-60 minutes.)
4. Slowly add melted dark chocolate towards the end of churning. Finish with chopped cashew, and marshmallows.
5. Place in an airtight container and store in the back part of your freezer.
6. If consuming immediately, freeze for about 30 minutes to 1 hour before serving.
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