Method

1. Defrost the puree.
2. Weigh ingredients precisely.
3. Mix the milk and milk powder without heating.
4. Mix the stabilizer with 10 times its weight in sugar.
5. At 25°C, add sugars: sucrose, glucose, invert sugar, dextrose and maltrodextin if needed.
6. At 35°C, add the cream or butter.
7. At 45°C, incorporate the stabilizer mixed with 10 times its weight in sugar.
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.
11. After cooling, add the puree.
12. Cover the preparation with cling film and leave to mature in a cool place for 4 to 24 hours.
13. Blend again before churning.