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Cream Ice Cream with Raspberry Gel

In the world of ice cream, cream ice cream stands as a classic and versatile base, present in any establishment that values itself. Its smooth texture and delicate flavor make it the perfect canvas for countless toppings and creative combinations. This time, we present a special recipe for Cream Ice Cream with Raspberry Gel, part of the exclusive Recipe Book developed by the chefs at Sosa Ingredients for the launch of our innovative stabilizer for ice creams and sorbets, PROFIBER STAB 5.

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Today’s proposal not only highlights the creaminess of the cream, but elevates it with the addition of crunchy toppings such as wet-proof crispies, which provide an irresistible texture. In addition, the Raspberry Gel, made with Gelcrem Frío, adds a touch of freshness and acidity that perfectly complements the sweetness of the ice cream.

This combination not only promises to delight your palate, but also to inspire new creations in your ice cream parlor. Get ready to explore a unique sensory experience with this recipe that fuses tradition and innovation in every bite.

Cream Ice Cream with Raspberry Gel

Ingredients

Cream Ice Cream
- 575g -
  Milk
- 185g -
  35% fat cream
- 32g -
  1% powdered milk
- 105g -
  Sugar
- 60g - Glucose powder 33 DE
- 38g - Dextrose
- 5g - Profiber Stab 5
Raspberry gel
- 720g -
  Adamance raspberry purée
- 180g -
  Simple syrup
- 55g -
  Lemon juice
- 45g - Gelcrem Cold

Prepared by

Cream Ice Cream
1. Mix the liquids and heat to 30 °C.
2. Add the previously mixed solids and pasteurize.
3. When the temperature of the mixture has dropped (60 ºC), blend with a hand-blender.
4. Chill for 12 hours and churn.
Raspberry gel
1. Mix all ingredients with a blender for 3 minutes.
2. Place in the fridge for 30 minutes. When this time has passed, blend it again for 1 minute to get rid of any lumps so that it has a fine, shiny texture.
3. Put in a piping bag and leave on one side.