I always thought that the union between the custard and the whipped cream was called Chantilly cream.
To be fair with the terminology, the whipped cream is sweetened and flavored (usually vanilla), while the other preparation is called diplomatic cream (or whipped cream Italian).
It ‘much more delicate in flavor than the cream (the ice cream has the same characteristics), and goes very well with fruit.
Keep in mind this recipe because soon we will use for the processing veeeeeery tasty!
½ l. milk
65 gr. double cream + 150 gr. directly into ice cream
125 gr. sugar (if you have it available to replace 50 gr. sucrose and dextrose)
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
4 egg yolks
Mix all dry ingredients together, then add the egg yolks while continuing to stir.
Finally add the liquid after mixing well put in a saucepan with the vanilla bean cut for length and brought to 85 ° with the help of a thermometer.
Allow to cool the emulsion, in the meantime, turn the ice cream maker and add the remaining cream.
Stir for about 30/40 min. or until you see the ice well mounted.
Let stand for about 1 hour in the freezer.
Enjoy your gelato!
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