Raffaello ice cream
Raffaello inside the ice cream: coconut, almond and white chocolate. Sweet, white and thoroughly indulgent.
A Raffaello is desiccated coconut, milk cream, wafer and a whole almond inside. Blended, that almond is ground with everything else and supplies part of the ice cream's fat.
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 sweets, once the mix drops below 40 °C, then blend until 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 dense, with coconut fat setting the character: it melts a little later than a milk ice cream and leaves the palate coated. The desiccated coconut is noticeable in the mouth and the almond base note arrives at the finish.
All about this Raffaello ice cream
The chocolates go in whole and bring coconut, coconut and almond fat, sugar and the wafer. With them the ice cream plants itself high in fat and solids, among the richest on the site.
The base is milk and water, no cream: it is not needed, because the chocolate already brings the fat. The sugars are limited to sucrose and dextrose, and the whole still reaches its sweetness, because the Raffaello adds its own.
They go in on the way down, below 40 °C, and are worked in with the blender. Coconut fat is hard and needs some heat to break down: cold it would stay in little pieces that, once frozen, feel like buckshot.
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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