The Catalan TableIngredients
Servings:
4
Ingredients
- 300 ml30.0%
- 400 g40.0%
- 160 g16.0%
- 90 ml9.0%
- 60 g6.0%
- 34 g3.4%
- 25 g2.5%
- 6 g0.6%
Step-by-step Guide
Total 1065 g
- Thoroughly mix the stabilizer with 1/4 part of the sucrose in a bowl until they are completely integrated.
- Heat the milk in a saucepan over medium heat to prevent it from burning or sticking to the bottom.
- When the milk reaches 25°C (77°F), add the powdered milk and stir constantly until it is completely dissolved.
- At 40°C (104°F), incorporate the sugars: dextrose, glucose, and the remaining 3/4 of the sucrose, continuing to stir until they are completely dissolved.
- When the mixture reaches 60°C (140°F), add the mixture of the stabilizer and 1/4 of the sucrose, ensuring they are distributed evenly.
- Scald the mixture until it reaches 85 °C to pasteurize it, stirring continuously to prevent it from sticking to the bottom or forming lumps.
- Remove the pot from heat and allow the mixture to cool to 80 °C.
- When it drops to 80 °C, add the liquid cream and gently mix until well integrated.
- Cool the mixture as quickly as possible by placing the pot in an ice bath with cold water and ice cubes, stirring occasionally.
- Once the mixture is no longer hot, place it in the refrigerator to bring it down to 4 °C as quickly as possible. The total cooling time to 4 °C should not exceed one hour.
- When the mixture is at 4 ºC, add the curd and stir with a spatula until well integrated.
- Blend the mixture with a hand blender until you achieve a smooth and homogeneous texture.
- Pass the mixture through a chinois to ensure there are no lumps.
- Cover the mixture with plastic wrap, making sure the wrap is in direct contact with the surface to prevent oxidation.
- Let the mixture mature in the refrigerator for at least 8 hours at 4 ºC so that the flavors develop.
- After the maturation time has passed, stir the mixture and transfer it to the ice cream maker for churning. It is important that the ice cream maker’s bowl has been in the freezer for at least 24 hours to be ready. Turn on the ice cream maker without the mixture, and once it's running, gradually pour in the mixture.
- Proceed to churn the mixture inside the ice cream maker until the desired consistency is achieved.
- The ice cream maker will take between 35 and 40 minutes to have the ice cream ready to be served or stored.
If we don't have an ice cream maker, we can make it
- First, leave the cream in the refrigerator for 8 hours for proper maturation. This process ensures a better texture and taste in the final ice cream.
- Once this time has passed, stir the cream with a silicone spatula to ensure a uniform mixture and then transfer it to the freezer.
- When the cream is in the freezer, stir it vigorously every 30 minutes for about 3 hours. This will help prevent ice crystals from forming, allowing the ice cream to achieve a smooth texture similar to that of commercial ice cream.
- If the ice cream is at a temperature of -18ºC, take it out of the freezer about 30 minutes before serving to reach the desired consistency and be easy to serve.
Recommendations & Tricks
- To achieve a creamy texture in ice cream, it is important to whip the ricotta until completely smooth before freezing. This will prevent lumps and ensure a smooth texture.
- When sweetening the ice cream with honey, slightly warm the honey before adding it. This will make it easier to blend evenly into the mixture, preventing it from pooling at the bottom.
- To maintain the consistency of the ice cream once frozen, store it in an airtight container with a sheet of parchment paper between the ice cream and the lid. This minimizes the formation of ice crystals on the surface.