AMARETTO ICE CREAM

Purpose: To examine ice cream science

Equipment (1 set – depending on the # of Ingredients

the participants)
Pots 300 gr amaretto
Blowtorch 800 gr milk
300 gr cream
340 gr sugar
65 gr skimmed milk powder
70 gr egg yolk
4 gr ice cream stabilizer

Procedure:
1. Pour the amaretto into a saucepan and bring this to a boil. Once it’s boiling
turn off the heat and set it on fire with a blowtorch. This with burn out all the
alcohol. If you don’t do this the alcohol will prevent the ice cream from
freezing because alcohol doesn’t freeze
2. After 10 minutes add the milk together with the cream, the sugar and the
skimmed milk powder. Then mix this and bring it to a boil on a medium heat.
3. After that transfer the egg yolk into a bowl and while mixing slowly add the
boiling amaretto liquid. Now once that’s done pour it back into the pan and
while mixing cook the ice cream base till the temperature is 85 degrees Celsius
4. Then pour it into a bowl and add the ice cream stabilizer. I use stab 2000. Mix
it well for a minute of 2, cover it with foil and let it rest in your fridge for at
least 8 hours. The appropriate time is overnight.
5. The next day you can transfer it into an ice cream machine and turn it into a
beautiful smooth ice cream. It’s best to serve the ice cream as soon as possible,
but otherwise keep it in a freezer that’s not lower than -14 degrees Celsius.

CAULIFLOWER ICE CREAM

Equipment (1 set – depending on the # of Ingredients

the participants)
Pots 550 gr cauliflower cream
Blender 213 gr water
90 gr skimmed milk powder
5 gr ice cream stabilizer
2 gr salt
50 gr erythritol
50 gr maltodextrin
40 gr dextrose
Procedure:
1. Heat the water to 40 degrees Celsius.
 2. Gradually add all the dry ingredients (skimmed milk powder, erythritol,
maltodextrin and dextrose) to the water while whisking continuously. Bring
mixture 85 degrees Celsius.
3. Pour the mixture over the cauliflower cream and emulsify until well
combined using hand blender.
4. Allow the ice cream to mature in the refrigerator for a minimum 4 hours.
Overnight is the better.
5. Transfer the cauliflower ice cream to a freezer set at -12 degrees Celsius.

Cauliflower cream recipe

Equipment (1 set – depending on the # of Ingredients

the participants)
Blender 600 gr cauliflower, boiled in unsalted water
Pots 150 gr butter
Balance 6 gr salt

Procedure:
1. Boil the cauliflower in plenty unsalted water over medium heat for 40
minutes.
2. Drain the cauliflower and weighed the require amount.
3. In a blender food processor combine the cauliflower with the butter and salt.
4. Emulsify until smooth.
5. Once blended set aside.