Alunga™ Ice Cream

Recipe

Created by

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