Chocolate Ice Cream (Milk-Based)

INGREDIENTS

  • Milk: 1000 g

  • Granulated sugar: 250–300 g

  • Krater Maestro del Gelato Cocoa Base Panna K-100: 100 g

PREPARATION

1. The milk is brought to a boil until it reaches 82 degrees.

2. In a separate bowl, mix the sugar and Krater Cocoa Base Panna K-100.

3. The mixture is added to the boiled milk and set aside to cool.

4. Place the cooled and rested mixture (it is recommended to chill it to 4°C and let it rest for 12 hours) into the ice cream maker and run it until it reaches the desired consistency.

5. The ice cream is transferred from the mixer to the tubs at -8 degrees.

6. The ice cream placed in the tub is left to rest at a minimum temperature of -18 degrees for 8 hours before being displayed.

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