04 – Basil ice cream

Basil ice creamIngredients:

  • Mature white base: 450 g
  • Ricotta: 350 g
  • Sirup 70 brix: 200 g
  • Hacked basil leaves: n.15

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
 1 Blades Mature white base 450 g
Ricotta 350 g
Sirup 70 brix 200 g
Hacked basil leaves n.15
 10 3 min /
 Set aside the content of the bowl.
Wash and dry the bowl.
Replace the blades with the creaming paddle.
Reinsert the bowl.
2 Creaming Paddle Follow the instructions on the display! Gelato
Granita

 

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