Ruby chocolate ice cream with Zallotti Blossom


  • 1380 grams of whole milk
  • 265 grams of whipped cream
  • 270 grams of granulated sugar
  • 80 grams of dextrose
  • 10 grams of binder
  • 100 grams of Ruby chocolate
  • 1 cup of Zallotti Blossom
  • Sosa crispies for decoration


  • Heat the milk and cream to 40 degrees Celcius. Meanwhile, mix the sugar with the dextrose and the binder.
  • Now add this to the warm dairy and heat to 85 degrees.
  • Add the chocolate and continue to mix with the hand blender or turbo mixer.
  • Now cool back to 4 degrees and let it mature. Turn to ice.
  • Decorate with Zallotti Blossom. 

Recipe: Hidde de Brabander

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