Blackcurrant ice cream - La Fruitière du Val Evel

Ingredients

• Heat the milk with the milk powder
• Add the sugars at 30-40°C
• Add the cream with stabiliser before 50°C
• High pasteurisation at 85°C
• Cool the mix to 4°C and mature for at least 12 hours
• Add the fruit puree
• Mix well
• Extract the ice cream at -7 to 9°C and freeze quickly