Name: Ice Creams
Yield: 4 servings
Ingredients: % of NEUTRAL; 4 0.75; 6 0.7; 8 0.65; 10 0.6; 12 0.55; Quantity (g / liter of mix); 1.6-3 g; 20-40 g; 8-12 g; 5-10 g; 4-8 g; 1-2 g; 5-7 g; -; 4-6 g garlic; 5-7 g; Cantida; 99.4; 0.6; 100.00; Quantity; 63.61; 19.45; 11.42; 4.92; 0.6; 100.00; Canti; duck

Ice Creams

Smooth and creamy ice creams made with a neutral base, providing a silky texture and a balanced flavor, perfect for a refreshing delight.

Ingredients

Servings:

Ingredients

% of NEUTRAL
4 0.75
6 0.7
8 0.65
10 0.6
12 0.55

Ingredients

Quantity (g / liter of mix)
1.6-3 g
20-40 g
8-12 g
5-10 g
4-8 g
1-2 g
5-7 g
-
4-6 g garlic
5-7 g

Ingredientes

Ingredients

Cantida
99.4
0.6
100.00

Ingredients

Quantity
63.61
19.45
11.42
4.92
0.6
100.00

Ingredients

Canti
duck

Ingredients

40
19.45
11.42
4.92
0.6
100.00

Ingredients

Quantity
83.06
11.42
4.92

Ingredients

Cantida
23.61
40
14.5
11.42
1 4.92
3,4
1.55
0.6
100.00

Ingredients

1 kgbanana sorbet
500 grams
350 grams
—- grams
150 ml
1000 grams

Ingredients

the bucket of the ice cream maker will have

Nutritional Information

Per Serving (Approx.)

Calories

223 kcal

Protein

3 g

Fat

1 g

Carbohydrates

58 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Gelato

Whisk the egg yolks with the sugar in a bowl until the mixture is smooth and pale, for about 5 minutes.
Heat the heavy cream and milk in a saucepan over medium heat until it almost reaches a boil, but does not boil, about 5 minutes.
Gradually add the hot milk mixture to the yolks slowly while stirring continuously to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a silicone spatula, until it thickens slightly, about 8-10 minutes or until the mixture coats the back of a spoon.
Strain the mixture through a fine sieve into a clean bowl to remove impurities and let it cool at room temperature for about 20 minutes.
Cover the bowl with plastic wrap, ensuring the wrap is in contact with the surface of the cream to prevent a skin from forming, and refrigerate for at least 4 hours or until thoroughly chilled.
Once chilled, pour the cream into an ice cream maker and process according to the manufacturer's instructions, for about 20-30 minutes, until the ice cream reaches the desired consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving, to ensure a firm and consistent texture.

Main Courses

Angelo Corvitto. An expert in the formulation and creation of high-quality ice creams, Corvitto is renowned for his mastery in balancing ingredients to achieve perfect textures and flavors. His methods are highly valued in the world of artisanal ice cream making.
Zealis Solutions. This company specializes in the development of new technologies for ice cream production, offering innovative solutions that optimize both cooling and preservation processes, ensuring products of consistent quality.
Mario Masiá. Recognized gelato maker known for his creativity and precision in the creation of original ice cream recipes. Masiá places special emphasis on natural flavors, using seasonal ingredients and advanced techniques to enhance taste.
"How to Make a Perfect Ice Cream: The Coins of Judas." This blog offers detailed tips on preparing perfect ice creams, including techniques for balancing ingredients and achieving an ideal consistency through proper churning and cooling.
"How to Formulate and Make Yogurt Ice Creams" by Carlos Arribas (Arte Heladero). This article explains how to create yogurt ice creams with a smooth and creamy texture, highlighting the importance of the relationship between solids and the acidity of the yogurt to achieve a balanced flavor.
Royal Decree 618/1998 of April 17 (BOE 101 of April 28, 1998). Technical and sanitary regulations for the production, circulation, and trade of ice creams and packaged mixtures for freezing. This document establishes the legal requirements ensuring the safety and quality of ice creams prepared and distributed in the market.
www.heladeria.com. Ice cream is a liquid mixture that becomes pasty through simultaneous churning and cooling. Its main characteristics are flavor, texture, and temperature when served. Milk or cream ice creams contain dairy fats, milk powder, and dairy proteins with air incorporated during the process to ensure a pasty consistency and plasticity at low temperatures. Sorbets contain no fats or milk powder and must include at least 15% fruit or fruit juices, incorporating air similarly to milk ice creams to maintain their texture. Granitas, with a minimum of 10% extract solids without incorporated air, are served between -2ºC and -4ºC, where the size of the ice crystals depends on the sugar concentration and the machine's cooling capacity. Balancing ice cream requires the perfect combination of sugars, fats, stabilizers, emulsifiers, water, and air, considering the various interactions between ingredients to achieve coherent textures and resistance to temperatures.

Ice Cream Families

White Cream: Beat the cream and sugar well until they thicken slightly. Heat slowly, stirring constantly, until the mixture reaches 85°C. Cool quickly and store in the freezer.
Egg Yolk Cream (mantecats): Mix the yolks with the sugar until you obtain a thick and pale mixture. Gradually incorporate the hot cream while stirring and heat over low heat to 82-84°C, without allowing it to boil. Cool quickly and freeze.
Fruit Sorbets: Prepare a syrup with 200g of sugar and 500ml of water, let it cool completely. Mix with 300ml of fresh fruit juice, then freeze and stir every 30 minutes until you achieve the desired texture.
Yogurt Cream: Mix plain yogurt with sugar and a bit of milk. Gently heat over low heat to 42°C, let cool and freeze, stirring every 30 minutes for the first 2 hours.
Chocolate Cream (coating, cocoa): Heat the milk and cream to 50°C. Add chocolate and cocoa, and stir until completely dissolved. Cool quickly before freezing to prevent ice crystals.
Nut Cream (hazelnuts, walnuts, pistachios): Chop the nuts and lightly toast them. Incorporate them into a base of hot cream (approximately at 70°C), and cool before freezing.
Fruit and Citrus Cream: Mix fruit puree with citrus juice and sugar. Heat slowly without exceeding 60°C. Aim for a smooth texture, cool, and freeze.
Spice Cream or Aromatic Herb Infusion: Infuse the spices or herbs in hot milk at 80°C for 15 minutes. Strain, add cream and sugar, and cool before freezing.
Spice Sorbet or Aromatic Herb Infusion: Prepare a syrup with the herbs or spices, letting them infuse over low heat for 15 minutes. Cool the infusion, mix with fruit juice or water, and freeze.
Liqueur Cream: Add the desired liqueur to an already cooled cream (maximum 10% of the volume). Stir well before freezing.
Liquor Sorbet: Mix the sugar syrup, water, and the selected liquor. Cool completely before freezing, stirring occasionally until the desired texture is achieved.
Fruit Sorbet with Cava: Incorporate cava into a fruit and sugar puree. Cool the mixture completely and freeze, stirring and aerating every 30 minutes for a light and fluffy texture.

Cream Ice Creams

The water should be between 58 and 64 grams for every 100 grams of the total mixture.
The total solids or dry extract (DS) should be in a proportion of between 32 and 40 grams for every 100 grams of the total mixture, ensuring they are balanced with each other to maintain a proper texture and good flavor.

Sorbets

Add between 50 and 70 ml of water into a container, ensuring it is cold to achieve a more consistent result in the sorbet.
Incorporate 30 grams of solids into the container; these can consist of sugar or other dry ingredients that will help provide flavor and texture to the sorbet. Mix well until the solids are completely dissolved.

Considered liquids

The water: Consider the amount of water required for the recipe and ensure it is fresh and clean.
The milk: Remember that milk contains a portion of water and another of fat (MG) and solids. When using milk, take into account the water portion as a liquid. Gently heat it to about 60-70 °C, if your recipe calls for it.
The cream: Cream also consists of water, fat (MG), and solids. Only consider the water portion as a liquid. If you need to heat it, do so over low heat to prevent it from curdling.
The fruit juice: Fruits contain a considerable amount of water. When using them, account for the water they release as part of the liquid content in the recipe. This liquid can influence the texture and flavor of your dish, so adjust the quantity based on the recipe's requirements.

They are considered solids

Milk powder: Ensure you use high-quality milk powder to provide the essential dairy base for the mix preparation. Measure the amount of milk powder according to the recipe's needs to guarantee an appropriate texture.
Sugars: Choose the most suitable type of sugar for your recipe (white sugar, brown sugar, etc.) and add it following the indicated proportions to balance the sweetness in the mixture.
Fats: Select fat sources such as butter or vegetable oil, which will contribute smoothness and stability to the ensemble. Ensure these fats are at room temperature before incorporating them.
Milk fats: Include whole milk or cream to enrich the flavor and consistency of the final product, adjusting the amount to harmonize with the rest of the ingredients.
Chocolate: If using chocolate, melt it beforehand in a double boiler at a low temperature until it is completely liquid and homogeneous before integrating it into the mix.
The neutrals (emulsifiers and stabilizers): Add emulsifiers and stabilizers as directed in the recipe to achieve a uniform texture. Completely dissolve these ingredients in a small amount of hot liquid before incorporating them into the mix, ensuring a perfect blend between fats, sugars, milk solids, and other solid components.

Solids or Dry Extract in Cream-Based Ice Creams

Fat content (FC): Use 8% fat content. This can come from whole milk or other sources of natural fat.
Whole milk: Incorporate whole milk into the ice cream mixture to provide smoothness and creaminess.
35% FC cream and butter: Add cream with 35% fat content and butter for a richer, silkier texture.
Vegetable fats from nuts: Include healthy fats from nuts such as almonds or hazelnuts for a more intense and complex flavor.
Milk Powder (MP): Add between 4% and 5% milk powder; do not exceed 10% to maintain a balance in the ice cream texture.
Sugars: Use between 17% and 23% sugars to achieve the optimal total solids (TS), between 32% and 40%. This will help regulate the sweetness and crystallization of the ice cream. Regarding serving temperature, remember that there are differences depending on the use: in an ice cream parlor, the usual temperature is -11ºC, while in a restaurant, the ice cream is stored at -18ºC or -20ºC, affecting its texture.
The ideal storage temperature for ice cream is -11ºC, as it would be maintained in an ice cream parlor display case to ensure the best texture.
If you store it in a domestic freezer, adjust the temperature between -18ºC and -20ºC. There is no single balance for all ice creams, but they should all have the same objective.
Achieving the same anti-freeze power (AFP) is key to ensuring that the ice cream is neither too hard nor too soft when served.
Achieving the same air incorporation (overrun) is essential to obtain a light and pleasant texture, and this should be especially considered in typical Mediterranean versions.

Essential Ice Cream Ingredients

Air (overrun): Approximately 35% air must be incorporated into the ice cream. The air acts as an insulator, making the ice cream less cold and more creamy. Most of the air is incorporated during the churning phase through simultaneous agitation and cooling, ideally between 4°C and -4°C.
Water: It is the primary ingredient in ice cream, constituting between 58% and 64%. It's essential to use purified, odorless water. If in doubt, opt for bottled mineral water.
Fat content (FC): The amount of fat should range between 7% and 10%, with the ideal being 8%. The fat helps give smoothness and richness to the ice cream.
Skimmed milk powder (SMP): The proportion should be between 4% and 5%, and it should never exceed 10%. This ingredient is crucial for the ice cream's structure.
Sugars: They should account for 17% to 23% of the ice cream. Sugars not only add sweetness but also help lower the freezing point of the ice cream.
Stabilizer: Add 0.5% stabilizer for proper stabilization of total solids (TS), which should not exceed 38%. This will provide a smooth and creamy texture. For ice creams with a refined texture, such as chocolate ones, 1.0-2.0% proteins are sufficient to increase creaminess.
The correct incorporation of air depends on a proper balance of the mix, the amount and type of fat used, the presence of egg yolk, the amount of proteins and milk solids (skimmed milk powder), as well as the quality of the stabilizers/emulsifiers. Factors that interfere include alcohols, vegetable fats, and excess sugars. The ideal overrun is 35%, with ice cream weighing approximately 750 grams per liter.
Water is the most abundant ingredient in ice cream. We must use filtered and odorless water. When in doubt, opt for bottled mineral water.
The total amount of water we add comes from various ingredients:
It is essential to achieve a homogeneous mixture of water and solids, avoiding the presence of pure water. During emulsification, solid molecules combine with water, which resists freezing. Uncaptured water freezes at 0°C.
After the churning process, the ice cream will have a temperature between -10°C and -12°C. It must be quickly brought down to -18°C at its core, using a blast freezer or a freezer, to stabilize the water activity.
Considering the serving temperature of the ice cream, balance the anti-freezing power of the mix (PAC) with sugars, ensuring that no more than 75% of the water is frozen at the serving temperature, a requirement for proper texture.

Fat Content (Fc) - Fat

It is a necessary ingredient in the ice cream formula. It helps to maintain flavor, adds warmth and creaminess, and aids in retaining air. However, it adds calories and, if dairy-derived, may contain saturated fats and cholesterol.
Dairy fat is the most suitable for making ice creams because it emulsifies quite well. Fats of animal origin or vegetable origin can also be used.
In cream ice creams, the legislation stipulates that they must have a minimum of:
Dairy fat: minimum of 8.0%.
Dairy proteins: minimum of 2.5%.
The main sources of dairy fat are:
Whole milk: between 3.2% and 3.6%.
Cream: between 30% and 40%.
Dairy proteins: The two functions of proteins are the stabilization of the emulsion and foams, as well as contributing to the flavor of the ice cream. The protein sources in ice cream come from milk, skimmed milk powder, primarily from casein and whey.
If we want to reduce the fat content in an ice cream, a problem arises in its internal structure because the level of total solids will decrease, resulting in more free water in the mix. This water essentially freezes at 0 ºC, and its crystallization will create texture issues. To attempt to avoid this, one should aim to have less free water by either understanding crystal formation or binding the syrup with some gelatin so that, when it cools, the water acquires a flan-like texture.
Skimmed Milk Powder (SMP) (non-fat milk solids): The primary function of non-fat milk solids is to retain the water present in the mix and help balance it. Skimmed milk powder helps give texture to the ice cream and reduces the percentage of free water, thereby preventing the formation of ice crystals. Additionally, it assists in the incorporation of air during the churning and freezing phases.
Non-fat milk solids are present in varying proportions in all dairy products, but the main source of non-fat milk solids is milk powder. The skim content from the milk of other dairy ingredients is:
Milk: 9%.
Heavy cream: 8%. Skimmed milk powder contains 50% lactose (a sugar of animal origin) and, like all sugars, it delays the freezing point of the mix and has the capacity to absorb up to 10 times its weight in water, thus helping to retain free water. However, it may cause the other solids not to find water, resulting in a grainy ice cream. To calculate the amount of milk powder needed, the method used by the Italians can be employed:
Add the percentages of sugars and fats,
Subtract from 100,
And multiply the result by 0.15. It is advisable not to exceed 10% of the milk powder weight of the mix.
38% of the LPD are proteins, which act as emulsifiers and provide creaminess to the ice cream, also helping with the incorporation and retention of air. However, the majority of these proteins are casein, which has the peculiarity of curdling in the presence of acid at a pH of 4.5 or lower, which poses a challenge when making ice creams with acidic or citrus fruits.
Sugars: They determine the sweetness of the ice cream (POD) and help control the texture as they have an anti-freeze power (PAC). They also prevent crystallization. For a well-balanced mix, it is important to understand these parameters and the solid content contribution of each type of sugar involved in the mix, to control the sweetness, texture, and firmness of the ice cream. Sweetening power (POD):
This refers to the ability to impart sweetness. Generally, more than one type of sugar is involved in a mix. Sometimes, for reasons of balance in the serving temperature, the combination of sugars needs to be varied without changing the desired final sweetness.
The weight of the sugars in the mix ranges between 17.0% and 22.0%. Anti-freezing power (PAC): Sugars not only impart sweetness to the ice cream, but with their anti-freezing power, they can delay and determine the freezing point of water, something that artificial sweeteners do not do. Between two ice creams exposed to the same cold temperature, the ice cream with more sugar will be softer, but not all sugars have the same PAC. By adequately combining different types of sugar, we can balance the mix: In ice creams with liquor, which is already a potent anti-freezing agent, we should use sugars with a low PAC, whereas, in chocolate ice creams, whether with couverture chocolate or cocoa, we will use sugars with a high PAC because chocolate tends to harden ice creams.
To determine the anti-freezing power of the mix, we need to multiply the quantity of each type of sugar by its corresponding PAC percentage and sum them up.

Different Types of Sugars Used in Ice Cream Making

Sucrose: It has a POD of 100 and a PAC of 100. Sucrose is the common white sugar, used as a reference for determining the POD and PAC of other sugars. It crystallizes at low temperatures, making it necessary to combine with other non-crystallizing sugars to prevent this phenomenon. Replacing 20% of sucrose with a non-crystallizing sugar is sufficient to mitigate crystallization in ice creams.
Dextrose: It has a POD of 70 and a PAC of 190. Obtained from corn, dextrose is less sweet than sucrose but has a high antibacterial power. It is especially recommended for non-pasteurized fruit sorbets and ice creams with low dry matter, such as herbal infusions.
Glucose syrup and atomized glucose: When dextrose is mixed with other elements like starch, it becomes glucose. If it's a thick paste, we refer to it as glucose syrup; if it’s a fine powder, it’s atomized glucose. In ice cream making, atomized glucose is often used. The DE numbers indicate its sweetness compared to dextrose. The higher the DE, the higher its POD and PAC. You can replace 20% of the sugar weight with dextrose to solve hardness problems in ice creams.
Maltodextrin: With less than 20 DE, dextrose converts into maltodextrin, a starch with low POD. It is used as a thickening agent in ice creams containing liquors.
Inverted Sugar: It has a POD of 130 and a PAC of 190. Obtained by heating sucrose with water and adding tartaric acid and sodium bicarbonate, inverted sugar is sweeter than sucrose and useful in ice creams with extra dry material, like those with chocolate or nuts, helping to prevent hardening.
Lactose: It has a POD of 16 and a PAC of 100. This is the sugar present in milk powder, with a content of 50%. It absorbs water 10 times its weight, and an excess can make the ice cream turn grainy.
Fructose: It has a POD of 170 and a PAC of 190. This is the sugar found in fruits and is used in dietetic ice creams, as the body can assimilate it without consuming insulin.
Honey: It has a POD of 130 and a PAC of 190. As a natural inverted sugar, it shares the same properties as conventional inverted sugar. Honey is used when you want to add its characteristic flavor to ice cream.
Stabilizers: They help improve the texture of the ice cream and its preservation at low temperatures. The correct use of stabilizers, such as emulsifying agents, is crucial for achieving creamy ice cream. The amount of stabilizer should be adjusted based on the fat content of the recipe.
Emulsifiers: They help incorporate air into the ice cream, keeping it light and with a good consistency. Emulsifiers allow for the reduction of fat in the ice cream, making it healthier.
Egg yolk: The lecithin in the yolk is a good emulsifier. With 2 yolks (about 40-50 g) per kilogram, the necessary 4% is achieved to consider the ice cream as "creamy," according to regulations.
Use of yolk: Since it provides a specific flavor, its use is limited to vanilla, custard, sponge cake ice creams, or those with liqueurs and sweet wines.
Egg white: Egg whites do not provide emulsifying or stabilizing properties; they only expand the ice cream. Using raw egg whites can lead to bacterial risks, which is why using pasteurized powdered albumin is preferable.
Soy lecithin powder: It is common in ice cream preparation. It must be specially made for cooking, avoiding those sold as dietary supplements.
Glycerin: It improves the ice cream without adding excess fat. It is sweet and helps form an emulsion, retaining water in the ice cream.
Polysorbate 80: Already popular in the ice cream industry, it is an effective synthetic emulsifier.
Gum arabic (E-414): A natural acacia resin, without WHO contraindications.
Gelatin powder: Although not ideal, it can serve as an emulsifier.
Cornstarch (Maizena): In homemade ice creams, it can substitute a neutral, using about 30 g per liter of mix.
E471 (mono-diglycerides): Used as emulsifiers in ice creams.
E472b (mono-diglycerides of lactate esters): Emulsifiers for improved texture.
E477 (propylene glycol esters): Emulsifiers for improved texture.
Stabilizers: Help maintain the integrity of the ice cream in the freezer, preventing water and air loss while preserving homogeneity.
Locust bean gum (E-410): Natural thickener from carob seeds that prevents crystallization and provides stability to the ice cream.
Guar gum (E-412): Natural thickener obtained from the seeds of a leguminous plant. It can be used in both cold and hot preparations, enhancing the final texture of ice creams and other preparations.

Gellan 5-7 g

To make ice cream, use between 0.15 g and 0.25 g of gellan for every 100 ml of base liquid. Heat the mixture until it reaches a temperature of 85°C while stirring constantly, then let it cool in the freezer.

Garrofín

In dairy preparations, add between 0.10 and 0.30 g of carrageenan and mix with 4 to 6 g of methylcellulose. Mix well until the mixture is homogeneous.

Where to buy neutrals

Stabilizers can be purchased in large supermarkets and stores specialized in gourmet products. Look for them in the baking or international products section.
It's also possible to find stabilizers in online stores that offer a wide variety of cooking products. Make sure to check the expiration date before purchasing.
In local markets specializing in dietary or organic products, it's likely that you'll find a selection of stabilizers. Ask the staff for specific recommendations.

To cocinista.es/

Obtain 100 grams of Dalayet neutral cream ice cream stabilizer. This stabilizer is ideal for providing a smooth and creamy texture to your ice creams. Add it to the mixture before placing the ice cream in the freezer and mix well to incorporate it evenly.
Prepare 100 grams of Dalayet neutral stabilizer for sorbets. This product helps maintain the consistency of sorbets. Add it to your fruit and sugar mixture before putting it into the ice cream machine, stirring for a few minutes until fully integrated.
Use 80 grams of Laguilhoat neutral stabilizer for ice creams. This stabilizer is suitable for both creamy ice creams and sorbets. Incorporate it into the desired mixture, ensuring there are no lumps. Then, proceed with the ice cream making process, following your recipe instructions regarding freezing and ice cream machine cycles.

Summarized as

Pasteurization: This process reduces the presence of undesirable elements and facilitates the mixing of the ingredient "mix." Pasteurization is carried out by heating the mixture to one of the following temperatures: 69°C for 30 minutes, 80°C for 25 minutes, or 85°C for 5 minutes. After reaching 85°C, rapidly lower the temperature to 4°C in less than one hour. The entire process must be completed in less than 2 hours.
Homogenization: This process mixes the water, non-fat solids, and fats with the help of emulsifiers. It involves emulsifying the fat by reducing the size of the fat globules. Homogenization should be performed at the pasteurization temperature to facilitate molecular bonding. This process provides several benefits:
Maturation: This step involves allowing the mix to rest at 4°C for a period of 6 to 12 hours. Maturation enables the ingredients to disperse evenly, stabilize and enhance the flavor, while also incorporating air into the mix.
Churning: This process involves simultaneously stirring and cooling the mix to incorporate air as it cools. Air incorporation occurs between 4°C and -4°C, with the ideal volume increase (overrun) around 35%. Professionally, machines churn until reaching -11°C.
Temperature Reduction: In gelato, 75% of the water is frozen while the remaining 25% is in unstable conditions. Temperature reduction involves lowering the temperature to -18°C to stabilize this unstable water. This process can take between 4 and 8 hours. If a blast chiller is unavailable, a freezer can be used instead.
Storage: The ideal temperature for storing gelato is between -22°C and -24°C. However, it can be stored in a freezer at -18°C as an alternative.
Transport: When transporting gelato from the storage point at -22°C to the display location, the temperature should not rise more than 4°C, always remaining below -18°C.
Presentation: Ice cream shops have display cases where the temperature beneath the ice cream tubs is set at -18ºC, while the top part is maintained at -11ºC.

Preparation of the white cream ice cream in small

Put the milk and cream in a saucepan with enough capacity to hold twice the amount of the mixture.
Add the powdered milk and dextrose, and whisk with a hand mixer. Use an immersion blender (pymer) to ensure there are no lumps.
Heat the mixture in a bain-marie, maintaining a gentle temperature to prevent it from boiling.
Mix the stabilizer with a sufficient amount of sucrose and use the immersion blender to achieve a fine powder.
When the temperature reaches 40ºC, add the neutral stabilizer (mixed with sucrose), the remaining sucrose, and the inverted sugar.
Stir the mixture constantly with a manual whisk until it reaches 85ºC.
Remove the saucepan from the heat and place it in an ice water bath to lower the temperature as quickly as possible.
Once it is no longer hot, place it in the refrigerator to cool down to 4ºC as quickly as possible. The total cooling time to 4ºC must not exceed one hour.
Once cold, cover the mixture with cling film in direct contact with it and return it to the refrigerator to mature between 6 and 12 hours.
After the maturation time has passed, stir it and transfer it to the ice cream maker for churning. Note: the ice cream maker's bowl must have been in the freezer for at least 24 hours to be ready, and we will start it without the mixture. Once it is running, we gradually pour in the mixture.
The ice cream maker will take between 35 and 40 minutes to have the ice cream ready.
Once done, place it in a covered stainless steel or polycarbonate container and let it rest for 5 to 8 hours in the freezer.
Fresh egg yolk: about 80 grams per kilogram of mixture.
Refrigerated egg yolk: about 100 grams per kilogram of mixture.
Powdered egg yolk: approximately 100 grams per kilogram of mixture. Every 100 grams of yolk contains 30 grams of fat, which must be considered to reduce the amount of liquid cream from the total fat content of the mixture.

Preparation of yolk cream ice cream

Place the milk and cream in a saucepan with the capacity to hold twice the amount of the mixture we will prepare.
Add the powdered milk and dextrose, and blend with a hand mixer. Pass through a blender to ensure there are no lumps.
Heat the mixture in a double boiler until it begins to release steam, maintaining a controlled temperature so it does not exceed 40°C.
Mix the egg yolks with a sufficient amount of sucrose until the mixture is homogeneous and smooth.
When the mixture reaches 40°C, add the egg yolks, the remaining sucrose, and the inverted sugar.
Continuously stir the mixture with a hand whisk until it reaches 85°C, ensuring the temperature does not rise too quickly.
Remove from heat and place the saucepan in an ice-water bath to lower the temperature as quickly as possible.
When 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.
Once cold, cover the mixture with plastic wrap directly touching the surface and return it to the refrigerator to mature for 6 to 12 hours.
After the maturation time has passed, stir the mixture and transfer it to the ice cream maker for churning. Note: The ice cream maker's bucket must have been in the freezer for at least 24 hours to be ready. Start the ice cream maker without the mixture, and once it's running, gradually pour the mixture in.
The ice cream maker will take between 35 and 40 minutes to have the ice cream ready.
Once the ice cream is made, place it in a stainless steel or polycarbonate tub, cover it, and let it rest in the freezer for 5 to 8 hours.

Different Types of Chocolates We Can Find

Dark chocolate coatings: these are made from cocoa mass, cocoa butter, pure cocoa powder, and sugar. A dark chocolate coating with 70% cocoa consists of:
70% cocoa mass, of which 42% is cocoa butter and 28% pure cocoa.
30% sugar.
Milk chocolate coatings: contain cocoa paste, sugar, powdered milk, and milk fat. Ensure to melt the chocolate in a double boiler, making sure it does not exceed 45°C so it retains its properties.
White chocolate coatings: include cocoa butter, sugar, powdered milk, and milk fat. The balance in a chocolate cream consists of softening the ice cream to the same extent the chocolate hardens, and to counteract this hardening produced by the chocolate, it is necessary to increase the PAC (anti-freezing power) of the sugars present in the mix. Ensure to use a thermometer to keep the double boiler's temperature below 40°C during the melting process.

To calculate hardening produced by cocoa

Pure dry cocoa powder: we must multiply the amount of pure non-fat cocoa by a factor of 1.8 to determine the hardening that occurs.
Cocoa butter: we must multiply the amount of cocoa butter by 0.9 to calculate the hardening effect it contributes.
If both types of cocoa are used in the formulation, we must sum the two values obtained for a total calculation of hardening and keep in mind the fat content (FC): the ideal parameter remains at 8%. It is important to consider the possible presence of non-dairy fat in the formula. For skimmed milk powder (SMP), in this family of ice creams, it should be 8% instead of the usual 10%. We reduce this by 2% so the formula has 1% less lactose and allows more water to be released into the mix. The ideal sugars for chocolate cream ice cream are sucrose and inverted sugar because they allow for proper PAC adjustments. Cocoa powder and cocoa butter significantly increase the presence of solids in the mix. To minimize their presence and achieve an overrun similar to other ice creams, a number of considerations must be taken into account. The ideal emulsifiers for chocolate cream are egg yolk, casein, and a neutral emulsifier.

Preparation of Chocolate Cream Ice Cream

Fill a saucepan with enough water to accommodate double the amount of the ice cream mixture.
Add the milk powder and blend with an immersion blender until smooth. Use a hand mixer to ensure there are no lumps.
Heat the mixture in a double boiler, ensuring that the heat level is moderate to prevent burning.
Beat the egg yolks with an appropriate proportion of sucrose until a creamy mixture is obtained.
When the mixture reaches 40ºC, incorporate the egg yolks and the remaining sucrose, together with the inverted sugar.
Continue stirring the mixture with a manual whisk until the temperature reaches 85ºC.
Add the chopped chocolate and stir constantly with the whisk until it is completely melted.
Remove from the heat and submerge the saucepan in a cold water bath with ice cubes to reduce the temperature, stirring occasionally to speed up the process.
When the mixture is at room temperature, refrigerate it immediately until it reaches 4ºC, ensuring the cooling process does not exceed one hour.
When the mixture is cold, cover it with cling film in direct contact to prevent the formation of a crust, and return it to the refrigerator to mature for 6 to 12 hours.
After the maturation time, stir the mixture and transfer it to the ice cream maker for the churning process. Make sure the ice cream maker's bowl has been in the freezer for at least 24 hours before use, and start it before pouring in the mixture.
The ice cream maker will take between 35 and 40 minutes to have the ice cream ready.
Once finished, place the ice cream in a stainless steel or polycarbonate tub with a lid and let it rest in the freezer for 5 to 8 hours.
This type of ice cream has a high content of vegetable fats from nuts, which will harden the texture when cooled. It is necessary to use sugars with a high PAC to counteract this hardening: multiply the amount of vegetable fat by 1.4. Due to the high fat content, determine whether cream or water needs to be added. If the total dry extract does not exceed 42%, up to 10% milk powder can be added. The ideal sugars for these types of ice creams are sucrose and inverted sugar. Use the usual cream emulsifier and add one egg yolk per kilogram of mixture to facilitate air incorporation.

Cream Ice Cream of Torrone

Beat the egg yolks with the sugar until the mixture becomes whitish and frothy, for approximately 5 minutes.
Heat the milk over medium heat until it reaches just the boiling point, without allowing it to boil completely.
Gradually add the hot milk to the yolk and sugar mixture, stirring constantly to prevent the eggs from curdling.
Return the mixture to the heat and cook over low heat, stirring continuously with a wooden spoon, until the mixture slightly thickens, about 10 minutes.
Grind the nougat until completely crumbled and add it to the hot cream, mixing until a homogeneous mixture is obtained.
Remove the cream from the heat and let it cool at room temperature for about 30 minutes before transferring it to the freezer.
Place the mixture in the ice cream maker and follow the manufacturer's instructions to freeze it until the desired consistency is achieved, usually between 20 and 30 minutes.
If you don't have an ice cream maker, place the mixture in a freezer-safe container and stir it every 30 minutes for 3 hours to prevent ice crystals from forming.

Preparation of Nougat Cream Ice Cream

Place the nougat paste in a bowl and break it down with a spatula or whisk until a homogeneous consistency is achieved. Set aside.
Place the milk and cream in a saucepan with enough capacity for double the total mixture.
Add the powdered milk and dextrose, and mix well with a hand blender. Use the Pymer to ensure there are no lumps.
Heat this mixture in a bain-marie, maintaining medium heat to prevent it from burning.
Mix the stabilizer with a sufficient amount of sucrose and use the Pymer again until you obtain a fine powder that can be easily integrated.
When the temperature reaches 40°C, add the stabilizer (mixed with sucrose), the rest of the sucrose, the inverted sugar, the honey, and the egg yolk, taking care not to interrupt the heating process.
Continue stirring the mixture with manual whisks until it reaches 85°C, ensuring no lumps are formed.
Remove the saucepan from the heat and pour the mixture into the bowl with the nougat paste. Use the hand blender again to ensure a smooth and uniform consistency.
Place the saucepan in a cold water and ice bath to lower the temperature as quickly as possible.
When the mixture is no longer hot, place it in the refrigerator to cool down to 4°C as quickly as possible. Make sure the total cooling time to 4°C does not exceed one hour.
Once the mixture is cold, cover it with plastic wrap in direct contact with the surface, and return it to the refrigerator to mature for 6 to 12 hours.
After the maturation time, stir the mixture and transfer it to the ice cream maker for churning. Ensure that the ice cream maker's bowl has been in the freezer for at least 24 hours and start it without the mixture. Once it's functioning correctly, slowly pour in the mixture.
The ice cream maker will take between 35 and 40 minutes to make the ice cream ready for consumption.
Once finished, place it in a stainless steel or polycarbonate tub, cover it, and let the ice cream rest for 5 to 8 hours in the freezer.
Remove the mixture (without the fruit) from the fridge at about 4°C and start the churning. To prevent the milk from coagulating, add the pulp or juice of the fruit to the mix one or two minutes later, when the temperature has dropped to 2°C.

Preparation of Fruit Cream Ice Cream

Put the milk and cream in a saucepan with capacity for twice the final mix. Heat it over medium heat while stirring gently.
Add the powdered milk and dextrose, then blend with a hand mixer until a homogeneous mixture is obtained. Use an immersion blender to ensure there are no lumps.
Place the saucepan over a double boiler to slowly heat the mixture.
Mix the stabilizer with enough sucrose until a fine powder is obtained. Use a blender if necessary to finish pulverizing.
When the temperature of the mixture reaches 40 ºC, add the stabilizer mixed with sucrose, the remaining sucrose, and the grated zest of the fruit (only if using fruits like lemon, orange, or mandarin).
Continue stirring the mixture with a whisk until it reaches 85 ºC, ensuring the temperature remains constant.
Remove the saucepan from the heat and immediately place it in a cold water and ice bath to reduce the temperature as quickly as possible.
When the mixture is no longer warm, place it in the refrigerator to cool down to 4 ºC as soon as possible, ensuring the total cooling time does not exceed one hour.
Once the mixture is cold, cover it with plastic wrap directly on the surface of the mixture and return it to the refrigerator to mature for about 6 to 12 hours.
After the maturation period, stir the mixture and strain it if you have added fruit peel zest.
Blend the mixture with an immersion blender to ensure it is well homogenous.
Transfer the mixture to the ice cream maker for the churning process. Important: the bowl of the ice cream maker must have been in the freezer for at least 24 hours to be ready. Start the ice cream maker without the mixture and, once running, gradually pour the mixture into it.
When the mixture has been in the ice cream maker for one minute and the temperature has dropped to 2 ºC, add the fruit juice through the opening while the process continues.
The ice cream maker will take between 35 and 40 minutes to get the ice cream ready. Ensure the ice cream reaches the desired texture before stopping the process.
Once the ice cream is made, place it in a stainless steel or polycarbonate container, cover it, and let it rest in the freezer for 5 to 8 hours before serving.

Preparation of the white cream ice cream in small

The day before, place the liquor in the refrigerator to keep it at 4 °C when incorporating it into the mixture during preparation.
Add the whiskey at the end of the process during the churning phase to obtain a homogeneous and well-integrated mixture.
Place the milk and cream in a saucepan with enough capacity to hold double the mixture, and heat over medium heat until it begins to steam, without allowing it to boil.
Add the atomized glucose and casein, letting them fall like rain, and blend the mixture with a hand blender until it is well integrated and smooth.

Blend to Ensure

Heat the mixture in a double boiler until it is warm.
Mix the stabilizer with a sufficient amount of sucrose. Use an immersion blender to obtain a fine and homogeneous powder.
When the mixture reaches a temperature of 40°C, add the stabilizer (mixed with sucrose), the remaining sucrose, dextrose, and invert sugar. Ensure each ingredient is well integrated before proceeding.
Continuously stir the mixture with a manual whisk until the temperature reaches 85°C, ensuring there are no lumps.
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. Gently stir while it cools.
Once the mixture is no longer hot, place it in the refrigerator to cool it down to 4°C as rapidly as possible. The entire cooling process must not exceed one hour.
Once cooled, cover the mixture with cling film, making sure the film is in contact with the surface of the mix, and return it to the refrigerator to mature for 6 to 12 hours.
After the maturation time, stir the mixture and transfer it to the ice cream maker for churning. Note: the ice cream maker bowl must have been in the freezer for at least 24 hours. Start the machine without the mix, and once it's operating, gradually pour in the mixture.
After 2 minutes in the ice cream machine and when the temperature has dropped to 2°C, add the liqueur previously chilled in the refrigerator to 4°C.
The ice cream machine will take between 35 and 40 minutes to have the ice cream ready.
Once done, place the ice cream in a stainless steel or polycarbonate container, cover it well, and let it rest in the freezer for 5 to 8 hours.

Preparation of Yogurt Ice Cream in Small

Attention: We must have noted down on a paper the weight of the empty container in which we will put the mix in the refrigerator. We will need to know it later to add the yogurt properly.
Put the milk and cream in a saucepan with the capacity of double the volume of the mix.
Add the powdered milk and dextrose and beat with a hand mixer. Ensure there are no lumps by blending with an immersion blender.
Heat the mixture in a double boiler until it reaches a temperature of about 40°C.
Mix the stabilizer with a sufficient amount of sucrose and use an immersion blender to create a fine powder.
When the mixture's temperature reaches 40°C, add the stabilizer (mixed with the sucrose), the rest of the sucrose, and the invert sugar.
Stir the mixture with a manual whisk until it reaches 85°C.
Remove the saucepan from the heat and place it in an ice bath with cold water and ice cubes to lower the temperature as quickly as possible.
Once it is no longer hot, put the mixture in the refrigerator to bring it down to 4 ºC as quickly as possible. The total cooling time should not exceed one hour.
Cover the mixture with plastic wrap in direct contact and return it to the refrigerator to mature for 6 to 12 hours at 4 ºC.
After the maturation time, calculate the actual weight of the mixture by subtracting the weight of the container from the recorded weight of the empty container.
The amount of yogurt to add should be approximately 50% of the weight of the mixture before churning.
Add the yogurt to the mix, stir it with a spatula, and place it in the ice cream maker for churning.
Attention: The ice cream maker's bowl must have been in the freezer for a minimum of 24 hours beforehand to be ready and will be started without the mix. While it is in operation, gradually pour in the mix.
The ice cream maker will take between 35 and 40 minutes to have the ice cream ready.
Once done, place the ice cream in a covered stainless steel or polycarbonate container and let it rest in the freezer for between 5 and 8 hours.

Drawbacks

Not all fruits have the same sugar content, acidity, or require the same weight of fruit to achieve the desired taste in a sorbet. It is important to take these differences into account to adjust the necessary amount of fruit in each case.
To make a basic syrup, we need to choose a fruit with intermediate characteristics in terms of sugar content and acidity, such as an apple or an apricot. This will serve as a reference for other fruits.
We will prepare the basic syrup with low sweetness. This will allow us to add more sugar if necessary during the sorbet preparation. Otherwise, if the basic syrup is too sweet, it would be impossible to reduce the sugar level, which could negatively affect the final result.
Another drawback is that not all citrus fruits require the same amount of neutral stabilizing agent. High acidity can negatively impact the effectiveness of the neutral, and sorbets made from very acidic fruits may have a drier texture than those from other types of fruits. When formulating the basic syrup, consider whether the sorbets will be made using an ice cream maker to be served immediately at a temperature of about -11 °C, or if they will be left in the freezer at -18 °C for later consumption.

Preparation of the Base Syrup

We will need glass jars that seal tightly, thoroughly cleaned and previously sterilized to ensure the proper preservation of the syrup.
In a bowl, mix the neutral agent with the sucrose homogeneously. Set aside for later use.
In a saucepan, combine the water and dextrose cold using a manual whisk until completely dissolved.
Heat the saucepan over medium heat. When the mixture reaches 40ºC, add the stabilizer previously mixed with the sucrose. Stir until all components are well integrated.
Increase the temperature to 85ºC and allow to boil for 5 minutes without stirring to ensure sterilization.
Remove the saucepan from the heat and cool the contents as quickly as possible. We recommend doing this by submerging the saucepan in a cold water bath with ice cubes.
Once the mixture is cold, place it in the refrigerator until it reaches a temperature of 4ºC.
When the temperature of the content reaches 4ºC, add the freshly squeezed lemon juice and mix gently.
Pack the syrup in aseptic jars that seal hermetically to prevent external contamination.
Store the jars with syrup in the refrigerator to keep them in optimal condition until use.
Prepare a sorbet base with 500 grams of the base syrup, which we have already made beforehand.
Add 500 grams of fruit and, if necessary, sugar or water to adjust the texture and flavor.
The total weight of the mix must add up to 1000 grams, including the base syrup, fruit, sugar, and water.
If the fruit being added has high acidity or very intense flavor, and its weight is less than 500 grams, complement it with water until it reaches 500 grams.
Ensure that the sugar content of the fruit or juices being added always amounts to 70 grams. If the fruit provides less than 70 grams of sugar, supplement it with the necessary sucrose.
The 500 grams of base syrup contribute 17% sweetness and a PAC200 to the mix.
The total mix must have a sweetness of 24% and an antifreeze power equivalent to PAC270, to ensure the desired consistency and flavor of the sorbet.

Examples: to make a banana sorbet

Refer to the table for the necessary weight of fruit to obtain 1 kg of sorbet mixture.
Banana: You need 350 g of usable banana, which corresponds to about 600 g of bananas with peel from the market. Peel and chop the banana until you have the required grams.
Raspberries: You need 400 g of usable raspberries, which corresponds to about 470 g of raspberries from the market. Wash and gently dry the raspberries before using them.
Consult the tables of each fruit's natural sugar percentage to adjust the sugar proportions in the recipe.
Banana: Since bananas contain 20% sugar, multiply the 350 g of banana by 0.20 to obtain 70 g of natural sugar. No additional sugar needs to be added to the mixture.
To prepare 1 kg of banana or raspberry sorbet mix: use a base syrup of 500 g and add 350 g of banana or 400 g of raspberries. Add 38 g of sucrose if working with raspberries and adjust with 150 ml of water for banana or 62 ml of water for raspberries to complete the mix. Blend and freeze according to the sorbet machine's instructions.

Total mix 1000 g 1000 g

Raspberries: Use 400 grams of raspberries and calculate the content with 8% sugar, resulting in 32 grams of sugar. If you need to reach 70 grams of sugar, add 38 grams of sucrose to achieve this total amount of sugar.
From this formulation, we can prepare sorbets of any fruit by following the indicated calculations to adapt the formula to the necessary weight of fruit and its sugar content. The quantities indicated are to make 1 kg of sorbet from a base syrup. Sorbets will be made with the base syrup, which should have been matured previously. The base syrup must be prepared considering if the sorbets will be served immediately with the ice cream maker (roughly at -11 ºC) or if they will be stored in the freezer at -18 ºC for future consumption.

Sorbets Preparation Process Starting from a

Weigh the 500 grams of base syrup in an appropriate container.
Add the exact amount of fruit or freshly squeezed citrus juice as indicated in the table, ensuring they are fresh to achieve the best flavor.
Add the water and sugar to the mixture if the recipe requires it, ensuring a complete dissolution of the ingredients.
Blend the mixture with the immersion blender until a homogeneous, lump-free texture is achieved.
Start the ice cream maker for the churning process: it is essential that the bowl of the ice cream maker has been frozen for at least 24 hours to ensure a good result; start it without adding the mix initially.
When the ice cream maker is operating optimally, slowly pour in the mix to ensure it blends and freezes evenly.
The ice cream maker will take between 35 and 40 minutes to get the ice cream ready; check the consistency before removing it to ensure it has the desired texture.

Process of Making Sorbets from Scratch

Gather all fresh ingredients and measure them accurately before starting. This will help you maintain an organized preparation.
In a medium saucepan, combine the sugar with the water. Slowly heat over medium heat, stirring constantly, until the sugar is completely dissolved.
Bring the sugar solution to a gentle boil and maintain it for about 5 minutes, ensuring the mixture is homogeneous and clear.
Let the mixture cool to room temperature for about 15-20 minutes, then place it in the refrigerator until it is well chilled, at least one hour.
Mix the fruit puree with the lemon juice and the chilled syrup in a large bowl, stirring until you achieve a smooth and consistent texture.
Pour the mixture into an ice cream maker and follow the machine’s instructions to churn the mixture for about 25-30 minutes, or until the desired consistency is reached.
Transfer the sorbet to an airtight container and freeze it for at least two hours before serving to ensure a firmer texture.

Basic Fruit Sorbets

Fruit puree: 60.0 g. Choose your preferred fruit puree, such as strawberries or mango, and set it aside for later.
Water: 19.5 g. Measure the water and have it ready for the mixture.
Sugar (sucrose): 14.0 g. Prepare the correct amount of sugar to sweeten the sorbet.
Glucose: 4.0 g. Ensure the glucose is in syrup form to facilitate mixing.
Dextrose: 2.0 g. The dextrose will aid in the final texture of the sorbet.
Stabilizer: 0.3 g. This stabilizer is essential to achieve the desired texture.
Heat the water to about 40°C and incorporate half of the sucrose along with the other sugars, stirring constantly until they are completely dissolved.
When the mixture reaches 45°C, add the stabilizer along with the remaining half of the sucrose. Mix well until everything is completely dissolved.
Continue heating the mixture until it reaches 85°C to pasteurize, ensuring to stir constantly.
When the mixture is no longer hot, place it immediately in the refrigerator to cool it down to 4°C as quickly as possible. The cooling process should not exceed one hour.
Once cooled, cover the mixture with plastic wrap directly touching the surface and leave it in the refrigerator for a maturation period of 6 to 12 hours.
After maturation, incorporate the fruit purée into the mixture and homogenize until uniform.
Cover the mixture again with plastic wrap touching the surface to prevent air from entering.
Let it ripen again at 4°C for 6 to 12 hours to ensure an optimal texture.
Finally, churn the mixture in an ice cream machine until you achieve the desired smooth and creamy consistency.

Fruit Sorbets with Dairy

Prepare a fruit purée weighing 25.3 g.
Measure 41.4 g of whole milk.
Measure 11.3 g of liquid cream with 35% fat content.
Add 13.6 g of sugar (sucrose) to the mixture.
Incorporate 2.7 g of glucose.
Add 4.0 g of powdered milk to the mixture.
Add 1.4 g of fresh lemon juice.
Incorporate 0.3 g of neutral stabilizer for sorbets.
Scald the milk and cream in a saucepan over medium heat until it begins to warm.
When the mixture reaches 20ºC, incorporate half of the sucrose, the milk powder, and the rest of the sugars. Stir until everything is well dissolved.
When the mixture reaches 45ºC, add the stabilizer and the remaining sucrose, previously mixed. Stir well to ensure proper dissolution.
Continue heating until the mixture reaches 85ºC to pasteurize. Maintain this temperature for a few seconds.
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.
When the mixture is cold, cover it with cling film in direct contact with the surface and return it to the refrigerator to let it mature for 6 to 12 hours.
After maturation, incorporate the fruit purée and lemon juice into the mixture and blend well.
Cover the resulting mixture with cling film in direct contact.
Let the mixture mature at 4ºC for a period of 6 to 12 hours.
Churn the lemon sorbets, which are characterized by the absence of dairy and fats, preparing the syrup at the moment to achieve an optimal texture.

Preparation of the Fruit Sorbet

Poach the water over medium heat and incorporate half of the saccharose. Add the remaining sugars and stir until they are well dissolved.
Once the mixture reaches 45 ºC, incorporate the stabilizer and the other half of the saccharose, previously mixed, stirring constantly.
Continue heating until reaching 85 ºC to pasteurize the mixture, ensuring to stir continuously to prevent sticking.
Cool the mixture as quickly as possible until reaching 4 ºC, using an ice bath if necessary, to ensure proper food safety.
Incorporate the fruit purée into the pasteurized mixture and homogenize until obtaining a smooth and consistent mixture.
Allow the mixture to mature, covered, in the refrigerator at 4 ºC for a period of between 6 and 12 hours to ensure good flavor development.
After the maturation time, stir the mixture and transfer it to the ice cream maker for churning. Note: the bowl of the ice cream maker should have been in the freezer for a minimum of 24 hours to be ready.
Churn according to the ice cream maker's instructions until the desired texture is achieved.
The ice cream maker will take between 35 and 40 minutes to prepare the sorbet. Remember that the stabilizer acts as a water stabilizer in the mix and not as an emulsifier, as sorbets do not contain fat. For citrus sorbets, increase the recommended amount of stabilizer by 25% to compensate for the acidity.
When making liquor sorbets, consider the antifreeze effect of the alcohol. Balance the mix with low PAC sugars, such as atomized glucose 21DE and maltodextrin 18DE, to counteract the PAC of the alcohol. An example would be a kilogram of mix with 100 g of 40-degree liquor, which would have a total PAC of 360. Avoid using dextrose and inverted sugar as they have too high a PAC.

Preparation of the liqueur sorbet

The day before, place the liqueur in the refrigerator to reach a temperature of 4 °C when incorporating it into the mix.
Add the whiskey at the end, during the churning phase, to ensure the aroma and flavor remain appropriate.
Sprinkle the atomized glucose in a rain-like manner over the water while stirring constantly to ensure uniform dissolution.
Heat the water and, when it reaches 40 °C, add the rest of the sugars and the specific stabilizer for sorbets, stirring until completely dissolved.
Let the mix mature, covered, in the refrigerator at 4 °C for a period between 6 and 12 hours to ensure better integration of the ingredients.
Once the maturation time has passed, stir the mix and pour it into the ice cream maker for churning. Note: The ice cream maker's bowl must have been in the freezer for at least 24 hours to ensure it is well-chilled. Start the ice cream maker without the mix, and gradually add the mix as it operates.
After the ice cream maker has been running for 1 minute, add the liquor that has been pre-chilled in the refrigerator to 4°C, ensuring it is evenly distributed.
The ice cream maker will take between 35 and 40 minutes to achieve the desired sorbet texture.

Recommendations & Tricks

Measure the ingredients in grams per liter of mix to achieve the desired flavor and ensure proper texture.
Important: Whole milk and milk powder casein aids in the emulsification process but coagulates with the acidity of fruits. Ensure the mix's temperature is below 2ºC before adding the fruit to prevent this.
Remove the mix (without the fruit) from the refrigerator when it reaches about 4ºC. Start the churning process and add the fruit when the temperature has dropped to 2ºC to avoid milk coagulation.
For fruit cream ice cream, place the milk and cream in a saucepan with a capacity for double the mix volume to prevent spills during heating.