Shiso Leaves ice cream

• 10000 gr water
• 1750 gr whole milk powder
• 300 gr skimmed milk powder
• 2150 gr granulated sugar
• 1768 gr whipped cream (35%)
• 650 gr dextrose
• 334 gr glucose powder
• 82 g binding agent (for hot preparation)
• 2 trays of Shiso Leaves Green

• Heat the water and whipped cream to 40°C.
• Mix the binding agent (for hot preparation) with 250 gr granulated sugar.
• Mix the other dry ingredients together.
• Now mix the remaining dry substances with the mixture of water and whipped cream and heat to 85°C.
• Then let it cool down to 4°C.
• Now put the whole thing in the fridge and let it ripen for 8 hours, at 4°C.
• Blanch the Shiso Leaves.
• Turn this through the ice cream mix with a stick blender.
• Turn it into a nice ice cream.

Recipe: Hidde de Brabander