The Catalan TableIngredients
Servings:
4
Ingredients
- Jean-Paul Hévin
- 582 ml500 ml
- 124 ml122 ml
- 45 g40 grams
- 58 gI'm sorry, it seems like there was an error in your request. Could you please provide the ingredient name you would like translated?
- 36 g32 grams
- 108 grams
- 5 g4 grams
- 50 g118 g (about 6 egg yolks)
Nutritional Information
Per Serving (Approx.)
Calories
42 kcal
Protein
4 g
Fat
3 g
Carbohydrates
0 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
The addition of invert sugar prevents the ice cream
- Slice the vanilla bean lengthwise and carefully scrape the seeds with a knife if using natural vanilla beans.
- In a saucepan, heat the milk along with the vanilla seeds and the bean (or add the vanilla sugar if you do not have the bean).
- Separately, mix the milk powder with the first portion of sugar (or with half of the sugar specified in the Forki recipe). Set this mixture aside.
- When the milk reaches 30°C, add the milk powder mixture and the first portion of sugar, stirring until fully dissolved.
- Add the liquid cream to the saucepan and bring the mixture to just below boiling point, ensuring it does not boil completely.
- Meanwhile, blanch the egg yolks with the second part of the sucrose (the other half from the Forki recipe) and the inverted sugar (or dextrose, according to preference).
- Once the milk is hot, remove the vanilla pod with tongs.
- Pour the hot milk over the blanched yolks, stirring continuously to prevent curdling.
- Cook the mixture again over low heat until it reaches 84ºC, stirring constantly to ensure a smooth texture.
- Strain the mixture with a chinois to remove any impurities or residue.
- Cover the mixture with plastic wrap, ensuring that the wrap is in direct contact with the surface to prevent the formation of a crust.
- Once the mixture is no longer hot, place it in the refrigerator to cool down to 4ºC as quickly as possible. Ensure that the total cooling time does not exceed one hour.
- To speed up the cooling process, place the bowl in an ice water bath, if necessary.
- Allow the mixture to mature in the refrigerator for a minimum of 5 hours at 4ºC (preferably until the next day).
- After the maturation time, stir the mixture well before transferring it to the ice cream maker. Note: the ice cream maker's bowl must have been in the freezer for a minimum of 24 hours to be ready. Start the ice cream maker while empty and slowly pour in the mixture.
- Churn the mixture until achieving the proper ice cream texture.
- The ice cream maker will take between 35 and 40 minutes to have the ice cream ready to serve.
If we do not have an ice cream maker, we can make it
- First, leave the cream in the refrigerator for a minimum of 8 hours for proper maturation; it is important that the refrigerator temperature is around 4ºC to ensure a good result.
- After this time, stir the cream with a spatula until obtaining a homogeneous mixture and then transfer it to the freezer, which should be set at about -18ºC.
- Once placed in the freezer, stir the cream every 30 minutes for approximately 3 hours. This process is essential to prevent the formation of ice crystals and achieve a creamy texture, similar to that of ice cream.
- If stored at -18ºC, it is advisable to remove the ice cream about 30 minutes before consuming to allow it to reach the optimal consistency.
- Justification of ingredient proportion calculations: For information, consult the Gelato_THEORY preparation Milk sheet.
- Water: 500 ml x 0.88 = 440 ml.
- Fat Content (FC): 500 ml x 0.035 = 17.50 g; Solids (non-fat): 500 ml x 0.09 = 45 g.
35mg Liquid Cream
- Measure 120 ml of water and calculate 60% of its volume, which is 72 ml.
- Calculate the fat content by taking 120 ml and multiplying by 0.35, resulting in a total of 42 ml.
- Calculate the non-fat solids: take 120 ml and multiply by 0.08, giving a result of 9.6 ml. Consider the following total composition: Total liquids are 440 ml of water and 72 ml of fat, giving a total of 512 ml of liquids; Total solids amount to 45 ml with 9.6 ml of non-fat solids, 40 ml of milk powder, 110 ml of sucrose, 40 ml of inverted sugar, totaling 244.6 ml of solids. The total fat content (TF) is 17.50 ml plus 42 ml, resulting in 59.50 ml. The total sugars are 110 ml of sucrose, plus 40 ml of inverted sugar multiplied by 1.30, resulting in a total of 152 ml. These are calculated over the total ingredients: Liquids 512/850 giving 0.602 or 60% (standard between 58-64%); solids 244.6/850 giving 0.2877 or 29% (standard between 32-40%); TF 59.5/850 giving 0.07 or 7% (ideal standard less than 8%); sugars 152/850 giving 0.121 or 17.8% (standard between 17-23%); Emulsifier 40 ml (egg yolk)/850 giving 0.0475 or 4.7% (according to RD 618/1998 - BOE 101 of April 28, 1998, since it is emulsified with 4% yolk). Note: It might be possible to slightly increase the weight of the milk powder, but according to the current recipe, it turned out well.
Recommendations & Tricks
- The day before making the ice cream, make sure to place the ice cream maker's bowl in the freezer so it's well chilled before starting to make the ice cream mixture.
- Gather all the recipe ingredients and prepare them in advance to facilitate the process; this includes whole milk, liquid cream with 35% fat content, and skimmed milk powder.
- Accurately calculate the quantities to avoid mistakes: you will need exactly 500 ml of whole milk, 122 ml of liquid cream with 35% fat, and 40 grams of skimmed milk powder.
- Ensure you measure out 58 grams of dextrose; this will promote a smooth texture in the ice cream without crystallizing.
- Measure the sugars correctly: first, you will need 32 grams of sucrose for the first stage and later on 108 grams for the second; this dual process will help balance the sweetness.
- Include 40 grams of inverted sugar in the mixture, as it will help maintain the creaminess of the ice cream and prevent the formation of unwanted ice crystals.