The Catalan TableIngredients
Servings:
4
Ingredients
- 236 mlwhole milk
- 400 gwhole yogurt
- 145 gsucrose
- 114 gliquid cream 35% fat
- 49 gskimmed milk powder 1% fat
- 34 gdextrose
- 16 gglucose
- 6 gstabilizer-emulsifier
Nutritional Information
Per Serving (Approx.)
Calories
187 kcal
Protein
13 g
Fat
12 g
Carbohydrates
8 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Attention: It is necessary to have the weight of the container noted on a piece of paper where we will place the mix in the fridge. We will need to know it later to add the yogurt correctly.
- Place the milk and cream in a saucepan that has the capacity for double the amount of the mix that will be prepared.
- Add the milk powder and dextrose (or inverted sugar) and whisk with an electric mixer. Use the stick blender to ensure there are no lumps remaining.
- Heat the mix in a bain-marie, maintaining a constant temperature and ensuring it does not boil.
- Mix the stabilizer with a sufficient amount of sucrose and use the stick blender to obtain a fine and well-integrated powder.
- When the temperature of the mix reaches 40 ºC, add the stabilizer (mixed with sucrose) and the rest of the sucrose and glucose. Stir well to integrate everything.
- Continue stirring the mix with a manual whisk until the temperature reaches 85 ºC.
- Immediately remove from heat and place the saucepan in an ice bath with cold water and ice cubes to lower the temperature as quickly as possible.
- Once the mix is no longer hot, place it in the refrigerator to bring it down to 4 ºC as quickly as possible. The total time for cooling to 4 ºC should not exceed one hour.
- Cover the mix with plastic wrap in direct contact and place it in the refrigerator to mature for 6 to 12 hours at 4 ºC.
- After the maturation time, by comparing the weight noted for the empty container with the current weight, we will know the actual weight of the mix.
- The amount of yogurt to add is approximately 50% of the weight of the mix before churning.
- Add the yogurt to the mix, stir it well with a spatula to integrate it thoroughly, and transfer it to the ice cream maker for churning.
- Attention: The ice cream maker's bucket must have been in the freezer for at least 24 hours to be ready. Start the machine without the mix, and once it's running, gradually pour the mix into it.
- The ice cream maker will take between 35 and 40 minutes to have the ice cream ready. Check the consistency before removing it.
- Once the ice cream is made, place it in a stainless steel or polycarbonate container, cover it well, and let it rest in the freezer for 5 to 8 hours to achieve the optimal texture.
If we don't have an ice cream maker, we can make it
- First, leave the cream in the refrigerator for 8 hours to allow for proper maturation.
- After this time, stir the cream well with a spatula to ensure it is homogeneous, then transfer it to the freezer.
- Once in the freezer, stir the cream every 30 minutes for approximately 3 hours, until it reaches a texture similar to ice cream, which should be creamy yet firm.
- If the freezer temperature is -18°C, take the ice cream out of the freezer about 30 minutes before serving to let it soften and be easier to serve.
Recommendations & Tricks
- When adding the yogurt to the mixture, ensure it is at room temperature to prevent the formation of lumps in the ice cream.
- Whip the heavy cream to a semi-whipped stage before combining it with the milk and yogurt; this will give the ice cream a creamier texture.
- Freeze the yogurt ice cream in a container covered with plastic wrap on the surface to prevent the formation of ice crystals.