Vanilla Velvet Ice Cream Totalbase
Ingredients
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Unit of Measurement
- 2300 g whole milk
- 1000 g heavy cream
- 540 g sugar
- 80 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 130 g PreGel Vanilla Tahiti Traditional Paste (Tahitian Style with Specks) - 48902
Method of Preparation
- Mix all ingredients together.
- Blend with immersion blender.
- Let the mix age and hydrate for ½ hour (optional).
- Pour in batch freezer and freeze.