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• Add dextrose. The addition of dextrose prevents the ice cream from crystallizing during freezing, ensuring a smooth and creamy texture.
• Mix the stabilizer with a sufficient amount of sucrose and blend with an immersion blender until a fine powder is obtained. Reserve this preparation for later.
• Place the milk and cream in a saucepan with the capacity for double the volume of the mix, to prevent overflowing during cooking.
• Add the powdered milk and dextrose, and beat with an electric mixer until homogeneous. Use the immersion blender to ensure there are no lumps.
• Heat the mix over medium-low heat in a double boiler, making sure the water does not boil so that the mixture heats evenly.
• When the temperature reaches 40ºC, add the stabilizer mixed with sucrose, the remaining sucrose, and the grated peel of the fruit (if using fruits like lemon, orange, mandarin, etc.).
• Stir the mixture constantly with a manual whisk until it reaches 85ºC, to ensure proper pasteurization and homogenization.
• Remove the saucepan from the heat and place it in a cold water bath with ice cubes to lower the temperature as quickly as possible.
• Once the mixture is no longer warm, place it in the refrigerator to cool down to 4ºC as soon as possible. The total cooling time to 4ºC should not exceed one hour.
• Once cold, cover the mixture with cling film in direct contact with the surface and return it to the refrigerator to mature until the next day (a minimum of 6 to 12 hours).
• After the maturation time has passed, prepare the fruit puree by using an immersion blender (or a regular blender) to make a purée or, in the case of mandarin juice, simply set it aside for now as we are not adding it yet.
• Take the mix out of the refrigerator, stir it, and if you've added citrus zest, strain it to remove the zest.
• Use the immersion blender to ensure the texture is smooth and homogenous.
• Start the ice cream maker and pour in the mix while we haven't added the fruit yet.
• Keep in mind that the ice cream maker's bowl should have been in the freezer for at least 24 hours to be properly chilled. Start the ice cream maker without the mix, and when it is running, quickly pour in the mix.
• After about 2 minutes in the ice cream maker and once the mix has dropped to around 2ºC, add the fruit pulp or juice through the opening.
• The ice cream maker will take between 35 and 40 minutes to achieve the ideal texture and consistency.
• Once done, place it in a covered stainless steel or polycarbonate container and let it rest in the freezer for 5 to 8 hours.
• If you keep the ice cream at -18ºC, remove it from the freezer 30 minutes before serving to allow it to reach the ideal serving temperature.