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Spagnola Ice cream

Today on our recipe blog, we present the “Spanish Ice Cream”, an exquisite creation by the chefs at Valrhona Selection. Valrhona Selection is a collective of brands committed to the gastronomy of tomorrow. This recipe is part of the Ice Cream Dossier “The Essential Gelato”, a resource designed to explore the fascinating world of ice cream and understand the different bases that can be used.

Milk base – White base

In today’s recipe, we work with the white and/or milk base, a fundamental base that every artisan ice cream maker should know. This base is the essence of many traditional ice creams, providing a smooth, creamy texture that serves as the perfect canvas for a variety of flavors. The white or milk base is versatile and allows ice cream makers to experiment with ingredients and techniques to create unique and delicious ice creams.

The “Spanish Ice Cream” is more than a recipe; it is an invitation to discover the magic of artisanal gelato. With the support of Valrhona Selection, this recipe not only promises flavor and quality, but also a commitment to innovation and sustainability in gastronomy. Dare to explore this delicious creation and immerse yourself in the world of gelato with us!

Spagnola Ice cream

Ingredients

Spagnola Ice cream
- 1000g -
  White Base
- 50g - Amarena Cold Confit
White Base
- 584g -
  Whole milk (3.5% MG)
- 166g -
  Whipping Cream
- 63g -
  Sucrose
- 63g - Dextrose
- 40g -
  Non-Fat dry milk (1% fat)
- 40g - Liquid Glucose 60DE
- 40g -
  Maltodextrin 18DE
- 4G - Profiber Stab 5

Prepared by

White Base
1. Carefully weigh all the ingredients. In the following order: pour the milk into your cooking appliance (saucepan or pasteurizing machine).
2. To start with, you can add 1% powdered milk (to hydrate it properly)
3. At 105/115ºF (40/45°C), add the sugars (sucrose, dextrose, glucose syrup and maltodextrin), then finish by adding the Profiber (or other stabilizer mix), to which a portion of the initial sugar (around 10%) has been added to help disperse the powders.
4. Then add the fats (cream).
5. At 115ºF (45°C), pasteurize at the desired temperature (150ºF (65°C) for 20 minutes / 185ºF (85°C) for 1 minute), then cool rapidly to 40ºF (4°C).
6. If possible, beat the mixture to break up the fat molecules as finely as possible.
Spagnola Ice cream
1. We advise you to add “Amarena Cold Confit” up to 5%.