Home · Recetas · Technical Sugars · Vanilla and Dulce de Leche Magnum

Vanilla and Dulce de Leche Magnum

Today, we present an exclusive recipe from our team of chefs: the Vanilla and Dulce de Leche Magnum. The base of this exquisite vanilla ice cream is enriched with the use of our premium stabilizer, Procream 100 Hot Cold Naturwhich guarantees a smooth and creamy texture, perfect for any ice cream creation.

In addition, we incorporate technical sugars such as Glycerin and Dextrose, which not only add sweetness, but also improve the structure and freezing point of the ice cream, ensuring an unparalleled taste and texture experience.

This Magnum is a celebration of real vanilla and dulce de leche, combining the best of both worlds in a dessert that promises to be the center of attention at any table.

Vanilla and Dulce de Leche Magnum

Ingredients

Vanilla and dulce de leche magnum
- 80g -
  Vanilla ice cream
- 30g -
  Chocolate bath
- 30g - Dulce de leche pastry paste
- 10g - Cantonese pecan granules
Vanilla ice cream
- 800g -
  Milk
- 200g -
  35% fat cream
- 50g - Dextrose
- 100g - Procream 100 Hot Cold Natur
- 150g -
  Sugar
- 10g - Glycerin
- 30g - Concentrated bourbon vanilla paste
Chocolate bath
- 300g -
  Chocolate 70%.
- 200g -
  Cocoa butter

Prepared by

Vanilla ice cream
1. Mix liquids and solids and grind for 2 minutes.
2. Allow the base to mature for at least 6 hours.
3. Re-crush the mixture and introduce it into the ice cream machine.
4. Buttering. Store at -15 °C.
Chocolate bath
1. Melt the chocolate with the cocoa butter and keep at 30ºC for the bath.
Mounting
1. Place the vanilla ice cream in the molds and insert a wooden stick, deep freeze.
2. Unmold and bathe, first in the chocolate bath at 30ºC, let crystallize and bathe in the dulce de leche at 40ºC.
3. We bathe again in the chocolate bath and before crystallizing completely, we sprinkle the almond granules cantones.