Tigreton chocolate roll ice cream
The Tigretón inside the ice cream: sponge, cream and its chocolate coating. The lunchbox snack, in a scoop.
The recipe adds barely any sucrose, among the lowest on the whole site. With all that cake in it, the sugar is already there.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The Tigretón, once the mix drops below 40 °C, and blend until it is worked in.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Creamy and spongy at once: the cake breaks down completely and leaves its body behind, while the coating brings the cocoa. Almost all the sweetness comes from the cake itself, so the added sugar is minimal and it never cloys.
All about this Tigretón ice cream
The snack cake goes in generously and brings everything with it: cocoa sponge, cream filling and coating. That forces a rework of the sugar split, which comes down to dextrose, fructose and very little sucrose, and it still reaches its sweetness.
The base is a classic ice cream one but with the cream held back — milk and little cream — because the cake's fat counts: the ice cream sits mid-band on fat and solids, and at the usual serving temperature.
The Tigretón is added on the way down, below 40 °C, and blended until worked in. It is a finished product: there is nothing in it to pasteurise, and in a boiling mix it would only lose aroma.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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