Alunga™ Ice Cream


Created by
  • Bruno Cordier - MOF Glacier 1997 - Ambassador Cacao Barry

Alunga™ Ice Cream

ingredients preparation
  • 589g
    whole milk
  • 139g
    35% cream
  • 18g
    invert sugar

Heat to 85°C

  • 2g
    0% fat powdered milk
  • 5g
    emulsifying stabilizer
  • 35g

At 50°C, add the following mixture

Keep cooking.

  • 212g
  • 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.

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