Totalbase® Ice Cream
Ingredients
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Yield
panUnit of Measurement
- 2000 g whole milk
- 1350 g heavy cream
- 520 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 20 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 240 g PreGel Totalbase®-301148
Method of Preparation
- Mix all ingredients together.
- Blend using an immersion blender.
- Let the mixture age and hydrate for 1/2 hour
- Pour in the batch freezer and freeze.