Creating the milk and inverted sugar base from Bouchon Bakery Now Makes Ice Cream and It's Unbelievable

Bouchon Bakery Now Makes Ice Cream and It's Unbelievable

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Jane Bruce

Creating the milk and inverted sugar base

There is no need to add any more fat like heavy cream for a creamy gelato texture. says Bonamico. Bonamico will then slowly add in the stabilizers made from Kerogen and milk powder.

Jane Bruce

Adding in the chocolate

The source of the chocolate is extremely important, says Bonamico. He gets his chocolate from Valrhona (a French chocolatier), which produces their product from Madagascar cocoa beans.

Jane Bruce

Filtering the mixture

The mixture is filtered, which helps maintain the smooth texture without any lumps.

Jane Bruce

Pouring into the machine

This commercial-grade ice cream maker is Italian-made, and only takes apporximately five minutes to freeze the mixture and create the finished product.

Jane Bruce

The ice cream coming out of the machine

After the machine reaches -8 degrees Celsius, it is ready, and comes out of the machine with a smooth and fluffy consistency every time.

Jane Bruce

Putting the ice cream in plastic

Bonamico always puts his ice cream in large plastic tubs inside their commercial freezer because when the gelato comes out of the ice cream machine, it's not quite cold enough and would melt within minutes.

Jane Bruce

Scooping out the pint of vanilla bean

The vanilla bean ice cream actually does use egg yolks, unlike the chocolate and pistachio varities. 

Jane Bruce

Tasting the pint of chocolate

The Valrhona chocolate used in this mixture has a stronger, fruitier flavor than most chocolate ice creams.

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Bouchon Bakery Now Makes Ice Cream and It's Unbelievable