CHOCOLATE ICE CREAM
|Willpowder Stabiwise for Ice Cream
1. Bring milk and sugars to a boil, whisk in milk powder, boil again;
2. Whisk in the Stabiwise for Ice Cream boil again, emulsify with hand blender;
3. Away from heat, incorporate whisked egg yolks, emulsify;
4. Pour over chocolate, emulsify, strain, allow to cool at room temperature;
5. Emulsify again, mature at 4C for 6-24h;
Emulsify again, freeze in paco canisters or process in batch freezer.