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Recipe Copyright: Jeong Hong Yeon
Vanilla Soft Ice Cream
Amount of TREHA®︎ required :
80 g for 85 servings
Click here for the exclusive interview with the recipe creator, Chef Jeong Hong Yeon, one of the most celebrated French pastry chefs in Seoul, South Korea.
Ingredients
Mixture A
745 g water
92 g thickening agent
4000 g milk
640 g fresh cream (35 to 38% milk fat)
480 g granulated sugar
321 g dextrose
80 g TREHA®
254 g skimmed milk powder
3 g vanilla pod (Tahiti)
1 g vanilla pod (madagascar)
2 g salt
30 g caramel
Instructions
Mix A, leave for 30 minutes, and combine with all other ingredients.
Bring the mixture to a boil, strain, and cool with ice water bath. Rest in the refrigerator for overnight.
Transfer into a soft-serve machine and spin.
TREHA®︎ benefit
Produces a smooth, soft texture.
