Inaya™ Sorbet

Recipe

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ingredients	preparation
580g water 60g invert sugar	Heat to 185ºF/85°C
20g 0% fat powdered milk 5g emulsifying stabilizer 20g sugar	At 122ºF/50°C, add the following mixture
Keep cooking.
312g CHD-S65INAY	At 158ºF/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.