Glacé molds hearts set, 24 molds

Professional ice cream molds heart set including matching holders - use and properties

With this professional ice cream molds heart set including matching holders you create 24 delicious ice cream on a stick. The molds are specially equipped with a holder system, so that the stem holders can be attached solidly and these do not move during transport in the freezer. The finished frozen ice cream can be enjoyed directly or finished with a delicate coating of couverture and some crunchy sprinkles. The finished ice cream can also be stored in the freezer in the mold or packed in a box without any problems. Attention, the wooden handles are not included in the set and must be purchased separately.

Glace mold - application

At the beginning, of course, a suitable ice cream mass must be prepared. In this form you can freeze all kinds of ice creams and sorbets, you can learn various recipes in our ice cream and sorbet course. If it should be a little easier, you can mix for example some natural yogurt with Monin syrup of your choice. Try it every now and then to see if it tastes good or if you need a little more syrup. For a sorbet, a delicious syrup or fruit puree of your choice is also suitable. You can also boil 60 g milk with 15 g acacia honey and pour the mixture over 15 g couverturedrops. The mixture is then briefly cooled and mixed with 30 g of whipped whole cream.

The ice cream mixture is then filled into the prepared mold, if necessary you can also add a filling of jelly or chocolate in the center. Then the mold is filled up ready and the wooden sticks are pushed in. Thus, the whole is placed in the freezer for at least four hours.

Now you can open the stem cover, which prevents leakage in advance, and easily unmold your ice cream and enjoy or refine it right away. For example, a thin layer of couverture is particularly delicious. The completely frozen ice cream is held by the stem and dipped in couverture. This can be melted to about 40 °C and does not have to be tempered. The ice cream is taken out again immediately that it does not melt. The surface of the chocolate is still liquid, so you can sprinkle it with almond or hazelnut brittle, cocoa nibs, almond slivers or crunchy pearls, for example. Thus, the glaces are placed on a baking paper and put again in the freezer before enjoying.