Total: 1 hr 25 min(includes cooling and freezing times)
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield:12 to 14 servings
14 ounces (400 grams) sugar
3 1/3 ounces (96 grams) dextrose
2 1/4 ounces (63 grams) glucose powder
1 1/4 ounces (36 grams) trimoline
1/10 ounce (3 grams) sorbet stabilizer
2 pounds (900 grams) mango puree
3 jalapenos, diced
an ice cream maker
In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.
Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.