Ingredients
| 1000 |
ml. |
Milk |
| 1000 |
ml. |
Cream |
|
|
VANIGLIA |
| 250 |
|
Egg yolks |
| 360 |
gr. |
Sugar |
| 150 |
gr. |
Pro-crema |
| 4 |
|
Vanilla beans |
|
|
CIOCCOLATO NERO |
| 200 |
gr. |
Sugar |
| 150 |
gr. |
Pro-crema |
| 600 |
gr. |
Dark chocolate |
|
|
VIOLET |
| 250 |
|
Egg yolks |
| 800 |
gr. |
Violet syrup |
| 150 |
gr. |
Pro-crema |
Preparation
- Put together the milk, cream, sugar, egg yolks and split vanilla beans.
- Cook to 170°F. Take off the heat.
- Vaniglia add pro-crema and whisk to dissolve.
- Cioccolato add dark chocolate and pro-crema and whisk to dissolve.
- Violet add violet syrup and pro-crema and whisk to dissolve. Adjust the color.
- Cool in the blast-chiller until 40°F.
- Freeze in the appropriate containers and keep frozen until required.
- Put in a Paco-jet container and churn. (Violet at least 2 hours before service).
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