Olive Oil and Orange Blossom Ice Cream

Step 1 Pistachio Ice Cream

The ingredients

2605,9g	(57.9%)	Whole milk
139,9g	(3,1%)	35% liquid cream
227,4g	(5,1%)	Skim milk ()
566,7g	(12.6%)	Sugar
227,4g	(5,1%)	Dehydrated glucose syrup DE40 ()
21g	(0,5%)	STAB 2000 ()
169,6g	(3,8%)	Egg yolks
419,7g	(9,3%)	Cold-pressed virgin olive oil
122,4g	(2,7%)	Orange blossom
4500g	(100%)	TOTAL

Process

In a saucepan, blend the milk, cream, and powdered milk.
Add the sugar.
In a mixing bowl, combine the dehydrated glucose, egg yolks, and Stab 2000.
Pour some of the hot milk into the mixing bowl, stir, and pour the mixture back into the saucepan.
Cook until it reaches 85°C.
Strain through a fine-mesh sieve into a one-liter container.
Let it rest at 4°C for 12 hours.
Blend, adding the olive oil and orange blossom water.
Churn the ice cream.
Spoon into containers and place in the freezer, garnishing with dried flowers.

Assembly and information

Be sure to sanitize all utensils.
Before churning, place the rubber spatula, mixing bowl, and containers in the freezer so you can scoop the ice cream with very cold utensils.

Board

Milk powder provides dry matter and a subtle sweet flavor. It helps give the ice cream a thicker, creamier consistency. It contains proteins that help stabilize the ice cream’s structure, making it creamier and more pleasant on the palate.
Glucose syrup helps limit the formation of large ice crystals, giving the ice cream a smoother texture and extending its shelf life.
Stab 2000 is an essential stabilizer and emulsifier for ice cream production. It prevents the formation of ice crystals, improves the mixture’s viscosity, promotes air incorporation, and contributes to the texture and stability of the finished products.