Milk Chocolate Ice Cream with Cider Poached Apple

Name: Milk Chocolate Ice Cream with Cider Poached Apple
Ingredients: 504 g (2 cups and 2 Tbsp) whole milk; 14 g (¾ Tbsp) glucose syrup; 28 g (3 Tbsp) milk powder; 84 g (⅓ cup and 1 Tbsp) sugar; 3 g (1 tsp) ice cream stabilizer; 168 g (6 ounces) Valrhona Jivara milk chocolate, chopped; 224 g (1 cup) praline paste; 224 g (8 ounces) dark chocolate, chopped; 14 g (1 Tbsp) unsalted butter, softened; 224 g (8 ounces) feuilletine; 24 small apples, peeled and cored; 1,792 g (8 cups) apple cider; 224 g (1 cup) packed light brown sugar; 126 g (1⅓ cups) toasted almonds, ground; 252 g (1 cup) egg whites; 168 g (¾ cup and 2 tsp) egg yolks; 38 g (⅓ cup) all-purpose flour; 112 g (4 ounces) milk chocolate, melted; 140 g (⅔ cup and ½ Tbsp) water; 168 g (¾ cup) granulated sugar; 56 g (⅔ cup) cocoa powder; 112 g (½ cup) heavy cream; 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package)

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Milk Chocolate Ice Cream

504 g (2 cups and 2 Tbsp) whole milk

Method

Milk Chocolate Ice Cream

Heat milk, heavy cream, glucose and milk powder in a saucepot to warm. Mix half of the sugar with the stabilizer and add to hot mixture. Whisk remaining sugar with yolks and add hot liquid to temper. Return mixture to the pot and cook to 85°C (185°F). Strain over milk chocolate and mix well. Cool over an ice bath and refrigerate for