Sobao Pasiego ice cream with Thermomix

Preparation of Sobao Pasiego Ice Cream with Thermomix

1. Step 1: Preparation of Glass Sugar and Sobao
2. The first step is to prepare the powdered sugar, in case you are using granulated sugar. Place the 150 grams of sugar in the Thermomix glass and program 20 seconds at speed 10. This will convert the granulated sugar into icing sugar, necessary to obtain a smooth texture in the ice cream.
3. Then, add 100 grams of sobao pasiego to the glass and program for 10 seconds at speed 4. This way, the sobao will crumble well and mix evenly with the sugar.
4. Step 2: Mixing Ingredients
5. Add the rest of the ingredients to the Thermomix glass: milk, cream, glucose and ice cream stabilizer, except for the remaining 75 grams of sobao. Program 10 seconds at speed 4 to mix all the ingredients.
6. Step 3: Heating the Mixture
7. To ensure a good texture in the ice cream, it is important that the mixture is cooked to the proper temperature. Program the Thermomix at 90ºC, speed 4, for 8 minutes. This process will allow the mixture to gain consistency and the stabilizer to fulfill its function of creating a firmer and creamier texture in the ice cream.
8. Step 4: Cooling the Cream
9. Once the mixture has finished cooking, leave it inside the Thermomix container so that the temperature drops. When the mixture is less hot, program 5 minutes at speed 2 to beat it gently. Next, pour the cream into a container, cover it with plastic wrap, making sure the film is attached to the surface of the cream to prevent crust formation, and let it cool completely.
10. Step 5: Cream Ripening
11. This is a crucial step to obtain ice cream with a professional texture. Place the container with the cream in the refrigerator and let it rest for between 12 and 24 hours at a temperature between 2ºC and 5ºC. This maturation process will allow the flavors to integrate better and the texture of the ice cream to be creamier.
12. Step 6: Shake and Process in the Refrigerator
13. Once the cream has rested for the indicated time, remove it from the refrigerator. Pour the mixture back into the Thermomix glass and beat it for 30 seconds at speed 2. This will help the cream regain its consistency before moving on to the next step.
14. Plug in your refrigerator and, with the motor running, slowly pour the cream into the spout. This will prevent it from spilling out of the container. Let the refrigerator do its job for approximately 30 minutes. The time may vary depending on the machine you are using, but you will know that the ice cream is ready when it has a smooth and creamy texture.
15. Step 7: Incorporation of the Remaining Sobao
16. When the ice cream is almost ready, cut the remaining 75 grams of sobao pasiego into small pieces. While the refrigerator is still running, introduce the pieces of sobao little by little through the mouth. This will allow the sobao pieces to mix evenly with the ice cream. If you prefer, you can take the ice cream out of the machine and mix the sobao pieces manually with a paddle.
17. Step 8: Final Freezing
18. Once the ice cream is completely mixed, pour it into an airtight container, cover it with plastic wrap or baking paper to prevent ice crystals from forming on the surface, and place the lid on the container. Store the ice cream in the freezer for a few hours to allow it to freeze completely.
19. Step 9: Serve the Ice Cream
20. When you are going to serve the ice cream, if it has been in the freezer for many hours, we recommend taking it out about 10-15 minutes before and leaving it in the refrigerator so that it softens a little and is easier to serve. Sobao pasiego ice cream will have a soft texture and an irresistible flavor.

Useful Tips for Sobao Pasiego Ice Cream

1. Personalize your ice cream: If you want to give it an extra touch of flavor, you can add chocolate pieces or nuts to the ice cream during the last mixing step.
2. Correct freezing: It is important not to leave the ice cream in the refrigerator for too long before putting it in the freezer, as this can affect the final texture.
3. Serving temperature: Homemade ice cream tends to freeze harder than commercial ice cream, so it is essential to let it rest for a few minutes before serving it.

Frequently Asked Questions

1. Can I make this recipe without an ice cream maker?
2. Yes, you can make it without an refrigerator, but you will have to mix the mixture manually every 30 minutes while it freezes to prevent ice crystals from forming.
3. Is it necessary to use stabilizer for ice cream?
4. It is not strictly necessary, but the stabilizer helps improve the texture and prevent the ice cream from crystallizing.
5. How long can this ice cream be kept in the freezer?
6. Sobao pasiego ice cream can be kept in the freezer for approximately 1-2 weeks, as long as it is well covered to prevent frost from forming.