Fermented Rye Malt Ice Cream with Cherry Swirl

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Ingredients:

Ice Cream Base:

  • 512g 2.8% millk
  • 240g 35% heavy cream
  • 70g erythritol
  • 34g fermented rye malt powder
  • 10g Callebaut Plein Arome Cocoa Powder(or other weak tasting 22-24% fat alkalised cocoa powder)
  • 8g ice cream stabilliser
  • 140g Callebaut Gold Chocolate

Cherry Swirl:

  • 400g sour cherry puree(can be substituted with juice)
  • 4g pectin(high methoxyl)
  • 40g erythritol
  • 35g sugar

Instructions:

Cherry Swirl:

1. In a bowl whisk together pectin with erythritol and sugar.
2. Heat puree to 35-40C. Whisk in pectin with the sugars.
3. Bring to a simmer, cook until the pectin activates. 
4. Cool. 

Ice Cream Base:

1. In a bowl whisk together erythritol, malt powder, cocoa powder and stabiliser.
2. In a saucepan heat milk and cream to 40C.
3. Whisk in the sugars with the stabiliser.
4. Stirring constantly heat to 85C. 
5. Pour into container, add in chocolate. Blend with an immersion blender until fully emulsified. 
6. Quickly cool to 4C. Let age for at least 8 hours in the fridge.
7. Take out of the fridge, give it a quick blend with an immersion blender. 
8. Churn. Add in cherry swirl.
9. Freeze for at least 2 hours before serving.

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