Method

1. Defrost the puree.
2. Weigh the ingredients precisely.
3. Mix the milk and milk powder without heating.
4. At 25°C, add the sugars: sucrose, glucose, invert sugar, dextrose and maltrodextine if needed.
5. At 35°C, add the cream and butter.
6. At 45°C, add the stabiliser mixed with 10 times its weight of sugar.
7. At 60°C, pour the mixture over the grated chocolate and emulsify.
8. Pasteurise between 83 and 85°C for 2 minutes.
9. Blend the mix.
10. Cool the ice cream mix as quickly as possible (on an ice-filled bowl and/or in the freezer). Temperature must be lowered to 4°C as quickly as possible.
11. Add the puree(s). Blend. Cover the preparation with cling film.
12. Maturate in the fridge from 4 to 48h.
13. Blend again before churning.