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Tart aux Pommes - Ice Cream

Tart Aux Pommes Ice CreamRecipe of the Month

Tarte aux Pommes Ice Cream – find out how to make this tasty ‘apple pie’ flavour ice cream

Ingredients – Base Mixtaylor-c118-ch03

(sufficient mix to fill a Taylor CH03 – 30 litre pasteuriser)

  • 20 litres Whole Milk
  • 1.5 litres Double Cream
  • 3 kg Sugar
  • 3 kg Comprital MUSA powder (stabiliser blend)

Ingredients – “Tarte aux Pommes” Flavour

(Sufficient to make 2 – 5 litre Napoli containers)

  • 6 litres Base Mix (recipe above)
  • 320 g Vanilla Flavour (with or without seeds)batch-freezer-capacity
  • 300 ml Cinnamon Apple Rippling Sauce (Comprital verigato Torta di Mele)
  • 200 g Crumble topping or crushed biscuits (optional)

Instructions:

  1. Manufacture the base mix, as per the instructions provided with your Pasteuriser. Ideally, allow the mix to age for 4-6 hours before use.
  2. Decant 6 litres of the base mix into a suitable mixing bowl or pail.
  3. Add the vanilla flavour to the liquid base mix and stir until evenly distributed.
  4. Pour the flavoured base mix into your Taylor batch freezer (see opposite for Taylor load capacities).
  5. Freeze the ice cream as per the instruction provided with your batch freezer.
  6. Once frozen, ripple the vanilla ice cream with the apple rippling sauce as it is being dispensed from the batch freezer. If desired, sprinkle some of the crumble mix/crushed biscuits throughout the ice cream as it is being dispensed.
  7. Once fully dispensed, place the Napoli into a blast freezer to “set” the ice cream then either transfer to your dipping cabinet or storage freezer.
  8. Garnish the finished Napoli for display with a good drizzle of rippling sauce and a sprinkle of crumble.

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