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CHOCOLATE ICE CREAM WITH UNIQUE WHITE BASE JOYBASE BE FREE CREAM

Recipe to make chocolate ice creams using a unique white base

Difficulty level

Ingredients

milk 3.5% fat - whole g 36000
liquid cream 35% fat g 4000
sugar g 4800
JOYBASE BE FREE CREAM g 8000
TOTAL g 52800

Preparation

Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE BE FREE CREAM and sugar.
Upon reaching the temperature of +45°C, add the previously mixed powders and cream.
Stop the pasteurization process.
Leave the white base to mature at a temperature of +4°C for at least 3 hours.

Preparation

TO COMPLETE THE PREPARATION OF THE CHOCOLATE ICE CREAM


Download the PDF of the recipe where you will find the tables with the ingredients to be added to the white base in order to make your chocolate ice creams.
Choose the chocolates from our RENO CONCERTO, SINFONIA and MINUETTO ranges and make chocolate ice creams.
Dark, milk, white: be inspired by IRCA chocolates and amaze your customers with always new and delicious flavors!

INSTRUCTIONS

The recipe is designed for an ice cream made with an IRCA white base.