53 – WHITE BASE FOR ICE CREAM

white base for ice cream gastro

Ingredients:

  • Sugar: 240 g
  • Dextrose: 50 g
  • Powdered skim-milk: 50 g
  • Milk: 1000 g
  • Cream: 200 g
  • Characteristic element: see web site

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades
+
Mixing paddles
Sugar 240 g
Dextrose 50 g
Powdered skim-milk 50 g
Milk 1000 g
2 1 min 85
WAIT
TEMP
2 Blades
+
Mixing paddles
Cream 200 g 2 30 sec /
COOL QUICKLY AND SET ASIDE
3 Blades Characteristic element (see web site)
Reserved white base 800 g
8 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:

EXAMPLE FLAVOR PROPORTIONS
Non-fat flavors (such as: macaroon, meringata, cassata, coconut, liquorice, mint, etc) 800 g of white base, 100 g of characteristic element, 30 g of dextrose and 1,5 dl of milk
Fat flavors (such as: hazelnut, white chocolate, pistachio, gianduja, almond, walnut etc) 800 g of white base, 100 g of characteristic element, 40 g of dextrose and 1,5 dl of skimmed milk
Cream flavor 800 g of white base, 0,5 dl of fresh cream
Chocolate flavor 800 g of white or yellow base, 40 g of cocoa (mixed with 0,5 dl of boiling water) and 30 g of dextrose
Mascarpone flavor 800 g of yellow base, 150 g of mascarpone, 1 dl of skimmed milk and 50 g of dextrose.

 

 

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