Strawberry Totalbase® Ice Cream (10% Butterfat)
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Unit of Measurement
- 2500 g whole milk
- 800 g heavy cream
- 520 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 90 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 250 g PreGel Totalbase®-301148
- 210 g PreGel Strawberry Fortefrutto® - 45872
- PreGel Fragolissima Arabeschi® - Whole Strawberries - 71002
Method of Preparation
- Mix all ingredients together.
- Blend with immersion blender.
- Let the mix age and hydrate for at least ½ hour.
- Pour in batch freezer and freeze.
- During extracting fold in PreGel Fragolissima Arabeschi® (Whole Strawberries) - 71002.