ICE CREAM AND SORBET

Marbled Tropical
Dulcey Ice Cream
Bars

Made with BLOND DULCEY 35%

An original recipe from L'École Valrhona. Makes

60 bars. 

4 STEPS

Recipe Step by Step

Dulcey Ice Cream

15g Ice cream stabilizer

2570g water
8g non-fat dry milk
230g powdered glucose
400g sugar
80g invert sugar
600g DULCEY 35%

Reserve a small amount of the sugar and

mix it with the stabilizer. Heat the water
and add the non-dat dry milk.

At 30°C (86°F), add the glocose and

01 sugars. At 45°C (113°F) add the

sugar/stabilizer mixture. At 60°C (140°F),
pour part of the hot liquid onto the
DULCEY 35% Chocolate and make an
emulsion. Pasteurize at 85°C (185°F).

Mix thoroughly and cool in the machine or

in a blast freezer.

Leave the mixture to rest at 4°C (40°F) for

4-12 hours.

Churn and set aside at between -10°C and

-12°C (10-14°F).

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