Vanilla ice cream

• 680g whole milk, 3.5%
• 110g cream, 35%
• 37g skimmed milk powder
• 130g of sugar
• 38g dextrose monohydrate
• 5g warm ice cream stabilizer
• 2 pcs Planifolia Black - Vanilla

• Heat up the milk to 50°C and add fresh vanilla, infuse for at least 60 minutes.
• Remove the vanilla sticks from the milk and add the cream, reheat to 40°C.
• Mix all dry ingredients and add to milk.
• Pasteurize the whole mix at 85°C and then cool down to 4°C.
• Let the mix ripen for at least 6 hours, then turn to ice cream.

Recipe: Hidde de Brabander