Alunga™ Ice Cream

Recipe

Created by

ingredients	preparation
589g Whole milk 139g 35% cream 18g invert sugar	Heat to 185°F/85°C
2g 0% fat powdered milk 5g emulsifying stabilizer 35g sugar	At 122°F/50°C, add the following mixture
Keep cooking.
212g CHM-Q41ALUN 23g glucose syrup	At 158°F/70°C, add
Finish cooking at 185ºF/85°C. Cool quickly then let sit for 12 hours. Mix and place in an ice cream maker.