Huesitos wafer bar ice cream
The Huesito inside the ice cream: wafer, milk chocolate and crunch. A corner-shop treat, with no further pretension.
It is the recipe with the least added sugar on the whole site: barely any sucrose. Between the milk chocolate and the filling, the bar already brings practically all the sweetness.
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 Huesitos, once the mix drops below 40 °C, and blend until they are 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 mild, with very little added sugar because the Huesitos brings it already. The wafer softens inside the mix and leaves a biscuit base note, with the milk chocolate rounding everything off.
All about this Huesitos ice cream
The Huesitos go into the recipe whole: wafer, cream filling and milk chocolate coating. All of that is sugar and fat, which is why the formula adds only a pinch of sucrose, dextrose and fructose, and still reaches its sweetness.
The cream runs short because the coating already brings fat: the ice cream ends up mid-band on fat and solids, and at the usual serving temperature.
The bar is added on the way down, below 40 °C, and blended. The wafer dissolves and contributes flavour and solids; do not look for pieces, because there are none.
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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Answers to your questions
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