Original creation by Louizos Symeonidis,
Vanilla Gelateria in Thessaloniki, Greece
LOUIZOS GELATO
Chef :
Brand
Quantity :
Recipe for 3 kg of ice cream (43 scoops of 70 g each) to be enjoyed at -12°C
INGREDIENTS
Ingredients
1 660 g whole milk (3.5% fat)
115 g skimmed milk powder (1.5% fat)
85 g dextrose
55 g egg yolks
3 g inulin
395 g granulated sugar
7 g stabilizer
590 g heavy cream (35% fat)
50 g glucose syrup
6 g spice mix*
2-3 g orange peel
60 g Metaxa® spirit 60%
150 g orange or bergamot confit
* Ingredients for Spice Mix
1 g ginger powder
1 g Ceylon cinnamon
1 g nutmeg powder
2 g all spice (pepper mix)
1 g star anise
PREPARATION
Ingredients
No ingredients.
Step
In a heavy-bottomed saucepan, combine the whole milk, skim
milk powder, dextrose, egg yolks and inulin over medium heat,
stirring continuously until the temperature reaches 40°C.
When the temperature reaches 40°C, add the granulated
sugar and stabilizer and stir until the stabilizer is completely
dissolved. At 45°C, stir in the heavy cream.
At 60°C, add the glucose syrup. When the temperature
reaches 65°C, keep at this temperature for 30 minutes, stirring
constantly. Remove from heat and add the spice mix and
orange peel.
Once the mixture has cooled to room temperature, cover the
bowl with cling film, making sure it touches the surface of
the mixture. Refrigerate for at least 4 hours or overnight. This
allows the flavors to blend and the base to mature.
Strain the mixture through a fine-mesh sieve into a clean bowl.
Add the Metaxa® before pouring into an ice-cream maker and
freeze. Once out of the machine, stir in the candied orange
inside and on top.
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