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Dessert
Culinary Yogurt

Quescrem culinary yogurt ice cream

Quescrem culinary yogurt ice cream
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Ingredients
15
For the yoghurt ice cream:

405g Water
350g Quescrem Culinary Yoghurt
60g Skimmed milk powder
90g Sugar
90g Dextrose
5g Ice cream stabiliser
Preparation
60'
For the yoghurt ice cream:

Put the water in a saucepan with the skimmed milk powder and the dextrose. Heat at 45ºC. Add the sugar with the ice cream stabilizer. Heat everything up to 85ºC. Let the mixture at low temperature until it reaches 4º. Add the Quescrem Culinary Yoghurt and mix everything. Let the mixture stand for 6 hours at 4ºC. Whip up. Shock freeze the mixture using a blast chiller at -40ºC. Once frozen, warm it up to -20ºC for its conservation. 
 
 
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