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Bitter Almond Ice Cream

This exclusive bitter almond ice cream recipe, formulated by our collaborator Iván Vázquez, is an invitation to discover intense and elegant flavors. The combination of Valrhona’s Opalys 35% white chocolate, with its milky and delicate profile, and the Bitter Almond Paste, provides a unique aromatic depth, where sweetness and bitterness are perfectly balanced.

To achieve a creamy and stable texture, we have used Profiber Stab 5 as a stabilizer, ensuring that the ice cream maintains its smoothness and structure both in the display case and when served. The result is an ice cream with personality, ideal for those looking for original and sophisticated proposals in the world of ice cream.

Bitter Almond Ice Cream

Recipe formulated by our collaborator Iván Vázquez – Spanish Ice Cream Runner-up and international trainer.

Ingredients

Bitter almond ice cream
- 630g -
  Whole milk
- 100g - Dextrose
- 50g - Trehalose
- 5g - Profiber Stab 5
- 125g -
  White coating – Opalys Valrhona
- 80g - Bitter almond paste
- 4g -
  Mandarin zest

Prepared by

Bitter almond ice cream
1. Heat the milk to 40 °C.
2. Mix the Dextrose, Trehalose and Profiber Stab 5 in a bowl, and add in the form of rain over the milk, beating without stopping.
3. Bring the mixture to 85 °C.
4. Pour the hot mix over the Opalys - Valrhona white coating and the bitter almond paste, emulsify and add the mandarin zest.
5. Cool quickly to 4 °C to complete pasteurization.
6. Let the mix mature for a minimum of 4 hours at 4 °C.
7. Re-homogenize the mixture and churn the ice cream.
8. Blast chill for 2 hours and store in static freezing at −20 °C.