<img decoding="async" class="main-recipe-img lazyload" data-src="https://recipes.pregel.co/wp-content/uploads/sites/2/2019/02/WhiteChocolate-2.jpg" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 640px; --smush-placeholder-aspect-ratio: 640/424;" /><noscript><img decoding="async" class="main-recipe-img" src="https://recipes.pregel.co/wp-content/uploads/sites/2/2019/02/WhiteChocolate-2.jpg" />

es test White Chocolate Ice Cream Totalbase

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Ingredients

Please note: For product availability and links, please choose your nearest location below.

Unit of Measurement

2300 g whole milk
1000 g heavy cream
540 g sugar
80 g PreGel Dextrose
300 g PreGel Totalbase®
420 g PreGel Cioccobianco Traditional Paste (White Chocolate) -55502

Method of Preparation

es test Mix all ingredients together.
Blend with immersion blender.
Let the mix age and hydrate for ½ hour (optional).
Pour in batch freezer and freeze.

Base Totalbase
Equipment Batch Freezer
Process Hot or Cold Process
Ice Cream Classic Ice Cream, Standard Ice Cream Recipe

Sharing

<img decoding="async" class="main-recipe-img lazyload" data-src="https://recipes.pregel.co/wp-content/uploads/sites/2/2019/02/WhiteChocolate-2.jpg" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 640px; --smush-placeholder-aspect-ratio: 640/424;" /><noscript><img decoding="async" class="main-recipe-img" src="https://recipes.pregel.co/wp-content/uploads/sites/2/2019/02/WhiteChocolate-2.jpg" />

White Chocolate Ice Cream Totalbase

Log in to save recipes!

Ingredients

Please note: For product availability and links, please choose your nearest location below.

Unit of Measurement

2300 g whole milk
1000 g heavy cream
540 g sugar
80 g PreGel Dextrose
300 g PreGel Totalbase®
420 g PreGel Cioccobianco Traditional Paste (White Chocolate) -55502

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.

Keyword Chocolate
Base Totalbase
Equipment Batch Freezer
Process Hot or Cold Process
Ice Cream Classic Ice Cream, Standard Ice Cream Recipe

Sharing

<img decoding="async" class="main-recipe-img lazyload" data-src="https://recipes.pregel.co/wp-content/uploads/sites/2/2019/02/WhiteChocolate-2.jpg" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 640px; --smush-placeholder-aspect-ratio: 640/424;" /><noscript><img decoding="async" class="main-recipe-img" src="https://recipes.pregel.co/wp-content/uploads/sites/2/2019/02/WhiteChocolate-2.jpg" />

es test White Chocolate Ice Cream Totalbase

Log in to save recipes!

Ingredients

Please note: For product availability and links, please choose your nearest location below.

Unit of Measurement

2300 g whole milk
1000 g heavy cream
540 g sugar
80 g PreGel Dextrose
300 g PreGel Totalbase®
420 g PreGel Cioccobianco Traditional Paste (White Chocolate) -55502

Method of Preparation

es test Mix all ingredients together.
Blend with immersion blender.
Let the mix age and hydrate for ½ hour (optional).
Pour in batch freezer and freeze.

Base Totalbase
Equipment Batch Freezer
Process Hot or Cold Process
Ice Cream Classic Ice Cream, Standard Ice Cream Recipe

Sharing

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