In our ongoing mission to inspire new approaches to modern ice cream making, we continue to collaborate with outstanding professionals in the field. This time, chef Iván Vázquez -who remains a key contributor to our ice cream and sorbet category this year- presents a recipe that blends tradition, technical precision, and perfectly balanced originality: Chocolate and liquorice ice-cream.
This creation stands out not only for its deep, elegant flavor but also for the technical accuracy behind its formulation. For the ice cream base, Ivan has uses Valrhona’ s Ivory white chocolate , renowned for its creamy profile, soft milky notes, and ideal structure for frozen desserts. To enrich this base, he incorporates our Natural Liquorice Paste, part of our line of Natural Natural Concentrated Pastes. This ingredient delivers an intense, authentic flavour while also enhancing the visual appeal with a clear brown hue, making the ice cream attractive both in display and plated desserts.
On the technical side, the recipe is stabilized with Profiber Stab 5, our tailor-made stabilizer for ice creams and sorbets, ensuring a creamy texture and excellent performance during service. It also features dextrose and maltodextrin as technical sugars, which help balance the sweetness and provide a smooth, velvety mouthfeel.
The result is a sophisticated ice cream with an enveloping flavour and a perfect balance of sweetness, richness, and aromatic complexity —a dessert that invites us to reimagine chocolate in a new and surprising way.
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