Name: Chocolate-Lemon Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 180 g / 6.35 oz / 3.6% glucose powder; 463 g / 16.33 oz / 9.26% sugar; 138 g / 4.87 oz / 2.76% milk powder; 60 g / 2.12 oz / 1.2% trimoline; 3.29 kg / 7 lb 4.05 oz / 65.81% milk; 350 g / 12.35 oz / 7% egg yolks; 500 g / 1 lb 1.64 oz / 10% dark chocolate (66%), finely chopped; 18 g / .64 oz / .36% Stabilizer-Emulsifier Mix; 10 lemons, zest only

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Ice Cream Base

10 lemons, zest only
3.29 kg / 7 lb 4.05 oz

Method

Zest the lemons directly into the pot in which the base will be cooked in order to trap all of their oils.
Make the ice cream base according to the Modern Ice Cream Method. Whisk the chocolate thoroughly into the base while the base is still hot so that it will melt completely.
Strain the base through a fine-mesh strainer and cool the base over an ice