VANILLA ICE CREAM
Boil the milk with the first quantity of the caster sugar, the vanilla paste and the butter.
Remove from the heat, add the powdered milk, then pour over the beaten egg yolks along with the second quantity of the caster sugar, the atomised glucose and the stabiliser, then cook at 85°C.
Strain through a fine mesh sieve and blend for 1 minute, cool quickly to 3°C, and let mature for at least 4 hours.
Blend again before churning.
Place into Silikomart® silicone lollipop moulds before freezing.
WHITE CHOCOLATE COATING
Melt the white chocolate and cocoa butter and combine.
Add the vanilla powder and chopped almonds.
Use at 25°C to 30°C.
