52 – FRUIT BASE FOR ICE CREAM

Ingredients:

  • Sugar. 400 g
  • Dextrose: 100 g
  • Water: 500 g
  • Fruit puree: quantity on web site
  • Lemon juice: quantity on web site
  • Water: quantity on web site

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades
+
Mixing paddles
Sugar 400 g
Dextrose 100 g
Water 500 g
2 2 min 95
WAIT
TEMP
COOL QUICKLY
2 Blades Fruit puree (quantity on web site)
Lemon juice (quantity on web site)
Water (quantity on web site)
7 1 min /
MATURE IN THE FRIDGE 12 HOURS
BATCH OR MAKE ICE CUBES WITH THE MIXTURE.

 

Pay attention! When using this program, always consider these proportions:

FLAVOURS PROPORTIONS
Sweet fruit ice-cream (like bananas, figues, grapes, fruit in syrup) 300 to 320 g fruit puree, 370 g of fruit base, 10 g of lemon juice, 100 to 120 g of water
Sweet-sour fruit flavoured ice cream 360 to 380  g  of fruit puree, 400 g of fruit base, 10 g of lemon juice, 10-30 g of water
Citrus fruits ice-cream 250 to 360 g of citrus fruits juice, 420 g of fruit base, 20 g of lemon juice, 0 to 110 g of water
Lemon ice cream 160 g of lemon juice, 460 g of fruit base, 180 g of water
Vegetables ice cream 370 g of vegetables juice, 420 g of base fruit, 10 g of lemon juice

 

 

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