SOURDOUGH ICE CREAM

2013

INGREDIENTS:

Sourdough:

500 g water
500 g flour
50 g honey

Ice cream:
900g milk
260g cream
100g sugar
150g inverted sugar
150g dextrose
20g powdered milk
400g egg yolks
60g pressed yeast
20g freeze-dried sourdough
4g stabiliser for ice cream

PREPARATION:
Sourdough: Mix all the ingredients and leave to stand for 36 hours. Then add 100 g water and 100 g flour every day for the next 3 days. When the sourdough is ready, freeze then freeze-dry. When dry, set aside in an airproof container.
Ice cream: Heat the cream and milk together with the powdered milk and inverted sugar. When the mixture reaches 70ºC, add the sugar, dextrose, stabiliser and egg yolks, stirring all the time, and heat to 85ºC. Bring down the temperature fast to 40ºC, then add the sourdough and yeast. Blend and leave to stand at 4ºC for 24 hours. Transfer to an ice-cream maker then serve.

TO SERVE:
Serve in an ice-cream cone or tub.