Pour the milk into a saucepan and start heating. At 25°C, add the milk powder, at 30°C, add 90% of the sugars (sugar, glucose powder), at 40°C, incorporate the mascarpone without loosening it beforehand, at 45°C, add the stabiliser and the 10% remaining sugars.
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Prepare (2)
Pasteurise the mixture at 85°C for 2 minutes, then cool quickly to +4°C. Homogenize, then leave to mature for a minimum of 12 hours before mixing. Churn at between -6°C and -10°C. Keep in the freezer at -18°C.
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