Im working in a hotel and the chef and I been working on an ice cream formulation but it has been a challenge.
We want to make a deep fry platain icecream. Can please someone help us here to formulate an ice cream for our hotel?
THANK YOU!!
by Accomplished-Arm6041
3 Comments
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I had the same idea recently! Maduros Ice Cream. I think it would work well to steep already cooked maduros in the heated cream base to get some of the flavor into the base mix, but make sure you get some good caramelization on them first so that the burnt sugar taste gets into the base, then strain before churning. You could also blend maduros into the base without straining if you wanted. I also think it’d be great to chop and freeze some smaller pieces of maduros to mix into the base as it churns.
so are you now done with your ice cream base formulation and now looking to add more flavors into it?