Ice Cream Base With Ruby Rb1

A brand new ruby ice cream to spoil the taste buds of your guests by Callebaut Chocolate

Ice Cream Base With Ruby Rb1

Ingredients

Calculated for 1000g quantity

• 299g milk                                                     
• 299g water
• 45g yoghurt
• 60g dextrose
• 12g dried glucose 40DE
• 6g stabiliser
• 359g Callebaut - Finest Belgian Ruby Chocolate - RB1
• 120g raspberry puree

Method

1. Warm milk, water, and yoghurt to 40°C.
2. Add and pasteurise dextrose, dried glucose, and stabiliser.
3. Mix in Callebaut - Finest Belgian Ruby Chocolate - RB1. Allow it to cool
4. Add raspberry puree while cold. Mix again and churn.