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MILK ICE CREAMS-UNIQUE WHITE BASE WITH JOYBASE PASSION CREAM 10

Recipe to make a white base for milk ice creams

Difficulty level

Ingredients

milk 3.5% fat - whole g 44000
liquid cream 35% fat g 1100
sugar g 8800
JOYBASE PASSION CREAM 100 g 4400
JOYPLUS PROSOFT g 880
LATTE MAGRO INSTANT g 1320
TOTAL g 60500

Preparation

Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE PASSION CREAM 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 ICE CREAM PREPARATION

Download the PDF of the recipe where you’ll find the tables with the ingredients to be added to the white base in order to make your milk ice creams.

Final composition

To be used as usual by adding the flavouring pastes and corrections (supplements or milk/cream)

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We recommend the use of high quality fresh milk to maximize the taste.

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