Icecream with red vanilla

Ingrediënten for red vanilla confiture

• 300 g Fresh whole milk
• 30 g Muscovado sugar
• Planifolia Red Vanilla (seeds + ¼ pod): ~2 g
• 0.3 g Fleur de sel

Ingredients for red vanilla icecream

• 450 g Fresh whole milk
• 230 g Cream 35%
• 180 g Red vanilla confiture - Planifolia Red Vanilla
• 40 g Skimmed milk powder
• 35 g Sucrose
• 40 g Powdered glucose DE 30
• 25 g Dextrose
• 5 g Neutral for ice cream
• 1 g Salt

​Method

Method red vanilla confiture

• Place all the ingredients in a heavy-bottomed saucepan.
• Gently bring to 90–95°C, maintaining this temperature for about 1 hour.
• Stir regularly to prevent the milk from sticking and to promote reduction.
• Reduce until the mixture reaches about half its initial volume and takes on a warm beige color, with intense aromatic notes of red vanilla and muscovado.
• Strain through a fine sieve to remove the pod and any lumps.
• Transfer to an airtight jar, leave to cool, and store in the refrigerator for 12–24 hours before use.

Method red vanilla ice creamrode vanille ijs

1. Dry mixing

   1. In a bowl, combine the powdered milk, sucrose, dextrose, powdered glucose, and neutral. Mix well to avoid lumps.

2. Preparation of the base

   1. Heat the milk and cream to about 40°C in a saucepan.

   2. Gradually add the dry mixture, whisking to disperse it properly.

3. Pasteurization and hydration

   1. Bring the mixture to 82–85°C, maintaining this temperature for 2–3 minutes to activate the neutral base.

4. Incorporating the confiture

   1. Remove from the heat and add the red vanilla milk jam and salt.

   2. Blend with an immersion blender to obtain a smooth and perfectly emulsified cream.

5. Maturation

   1. Quickly cool the base to 4°C.

   2. Leave to mature in the refrigerator for 6–12 hours.

6. Churning

   1. Pour the mixture into the ice cream maker and churn according to the standard cycle until you obtain a creamy, structured ice cream.

7. Storage
   1. Transfer the ice cream to a cold container and store in a blast chiller or freezer at -18°C.

   2. Ideal serving temperature: -11°C / -12°C

Chef: Camilla Jesholt Buffatti