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Pine nut and white chocolate ice cream
(El Hermitaño)

Ingredients:

  • 650 g mineral water
  • 80 g trimoline
  • 125 g sugar
  • 150 g glucose
  • 40 g powdered milk (1%)
  • 300 g white chocolate coating (Ivoire)
  • 525 g pine nut cream (330 g milk, 195 g pine nut
  • (63% milk, 37% pine nut paste)

Steps:

Warm the water with the trimoline and glucose, add the sugar and powdered milk, bring to the boil and chill for 12 hours. Blend the pine nuts into a smooth paste, add the milk and keep blending for another 2 minutes, add the melted chocolate and emulsify.

Chill for 12 hours. Blend the two mixtures and freeze.