Matsiro 70% Chocolate Ice Cream

Step 1 Matsiro 70% Chocolate Ice Cream

The ingredients

1550g	(61.8%)	Whole milk
80g	(3,2%)	35% liquid cream
90g	(3,6%)	Skim milk ()
100g	(4%)	Invert sugar ()
150g	(6%)	Dehydrated glucose syrup DE40 ()
100g	(4%)	Sugar
12g	(0,5%)	STAB 2000 ()
425g	(17%)	Matsiro 70% - Barry
2507g	(100%)	TOTAL

Process

While cold, blend the milk, cream, and milk powder.
Add the invert sugar and dehydrated glucose syrup, then begin heating to melt the invert sugar.
Mix the sugar and stabilizer together, then pour the mixture in a thin stream while whisking, before the temperature reaches 40°C.
At 60°C, pour the mixture over the chocolate and mix, then reheat to 85°C while whisking to prevent it from burning on the bottom of the pan.
Mix and strain through a fine-mesh sieve, then cool to 4°C.
Let it rest for 12 hours at 4°C. Churn.
You can add cocoa nibs with a spatula after churning.

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

Invert sugar is used to stabilize the texture by preventing the formation of ice crystals. It helps produce sorbets that are softer and creamier and helps reduce drying out of the mixture during thawing.
Glucose syrup helps limit the formation of large ice crystals, giving the sorbet a finer 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.
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.