Freezing temperature
What is AFP?
Sweetening power SP
Milk solids


  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.