Weight(g)
|
POD
|
PAC
|
Solids
|
Fat
|
|
| Milk |
565
|
0
|
22.6
|
53.675
|
20.34
|
| 6 Chocolate digestive biscuits |
100
|
-
|
-
|
-
|
-
|
| Sucrose |
75
|
75
|
75
|
75
|
0
|
| Invert sugar |
50
|
65
|
95
|
37.5
|
0
|
| Egg yolks - 5 |
90
|
0
|
0
|
50.4
|
27
|
| Vanilla paste |
1 tsp
|
- | - | - | - |
| Total |
880
|
140
|
202.6
|
236.6
|
47.34
|
The milk was out of the freezer having been previously mixed with milk powder (~15%) and heated to 82°C for 30 minutes.
Everything except the biscuits in the mixer➀ bowl and heated to 70°C for 20 minutes stirring continuously.
Cooled with cold water in the sink to 22°C.
Into the churn at -20°C.
Biscuits were blitzed, passed through a coarse strainer and added after the mixture became slushy.
Mixture temperature -8°C after 15 minutes.
Compressor off.
Out after 2 more minutes.
➀ Kenwood Cooking Chef
Straight out of the churn
After 4 hours in the freezer
- it's ice cream
- the flavour of the biscuit is a bit like a cone
- the texture reminds you of when you last dropped one on the beach
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