The gastronomic laboratory of My-personaltrainerTv and has become a workaholic: my ice cream maker is already pawing to welcome the ice cream of the day, the fiordilatte ice cream. By now we have become ice cream experts and nobody stops us anymore. First of all we have perfectly balanced the share of fats and sugars: it is important to know at least a bit of food chemistry to prepare a well-balanced mixture (alternatively, read the quantity of sugars and fats on the label!). fiordilatte ice cream characterized by about 18% sugar and 5% fat, ideal for obtaining the right creaminess. In addition we will also use the help of some secret ingredients (Aglumix® and inulin) to obtain an extraordinary ice cream: a mouth-watering ice cream !! But let's see the doses and ingredients in detail.
Video of the Recipe
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Identity Card of the Recipe
- 111 KCal Calories per serving
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Ingrediants
- 500 ml of milk
- 50 g of fresh cream or cooking cream
- 100 g of sugar
- 25 g of dextrose
- 4 g of Aglumix
- 14 g of inulin
Materials Needed
- Ice cream maker
- Bowls
- Small saucepan
- Food thermometer
- Whip
- Spatula
Preparation
- In a saucepan pour the milk, cream, sugar, dextrose and inulin. Mix the liquid with a whisk and heat over medium heat, stirring constantly.
Short review
Inulin is a soluble fiber which, added to ice cream, allows to reduce the amount of fat while maintaining a good creaminess. In addition, this fiber is slightly sweetener and enhances the flavor of the ice cream.
Aglumix® is a powder composed of mono and diglycerides of fatty acids, guar gum and carob seed gum which acts mainly as a stabilizer and thickener for ice cream.
Dextrose, on the other hand, is a sugar that is widely used in making ice creams because it greatly lowers the freezing point of the water contained in the mixture, preventing the formation of ice crystals.- Before adding Aglumix®, bring the mixture to a temperature of 45 ° C: in this way, it will be easier to disperse the thickener.
- Proceed with heating the mixture until it reaches 85 ° C, the temperature at which the mixture is pasteurized: in this way, the ice cream will be preserved at its best.
- Let the mixture rest at room temperature first; then place everything in the refrigerator.
Did you know that
The ideal would be to let the mixture cool for 6-12 hours: in this phase (called the maturation phase), the hydration of the solid ingredients is favored and the risk of crystal formation during the subsequent freezing phase is lowered.- After the mixture has completely cooled, proceed with the preparation of the ice cream by pouring the mixture into the ice cream maker. Leave to stir for 20-30 minutes, according to the characteristics of the ice cream maker.
- Serve the ice cream in a cup or on a cone, preferably in combination with some chocolate flakes, mint leaves, red fruits or strawberry syrups.
Alice's comment - PersonalCooker
And this is the fiordilatte ice cream branded My-personaltrainerTv. Those who wish can enrich this ice cream with pieces of chocolate (thus obtaining the stracciatella ice cream), or with strawberry, black cherry or mint syrups.Nutritional values and Health Comment on the recipe
Fiordilatte ice cream is a spoon dessert rich in simple sugars, low in protein and low in fat. The average portion of fiordilatte ice cream is about 60-80g (70-90kcal).
