A brand new ruby ice cream to spoil the taste buds of your guests by Callebaut Chocolate
Ice Cream Base With Ruby Rb1
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
- Warm milk, water, and yoghurt to 40°C.
- Add and pasteurise dextrose, dried glucose, and stabiliser.
- Mix in Callebaut - Finest Belgian Ruby Chocolate - RB1. Allow it to cool
- Add raspberry puree while cold. Mix again and churn.