IRCA | CHOCOLATE ICE CREAM WITH UNIQUE WHITE BASE JOYBASE PASSION PRO 100

CHOCOLATE ICE CREAM WITH UNIQUE WHITE BASE JOYBASE PASSION PRO 100

Recipe to make chocolate ice cream using a unique white base

Difficulty level

Ingredients

milk 3.5% fat - whole g 42000
liquid cream 35% fat g 1050
sugar g 8190
JOYBASE PASSION PRO 100 g 4200
JOYPLUS PROSOFT g 1260
LATTE MAGRO INSTANT g 1260
TOTAL g 57960

Preparation

Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE PASSION PRO 100, JOYPLUS PROSOFT, LATTE MAGRO INSTANT 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.