IRCA | MILK ICE CREAMS-UNIQUE WHITE BASE WITH JOYBASE PASSION CREAM 50

MILK ICE CREAMS-UNIQUE WHITE BASE WITH JOYBASE PASSION CREAM 50

Recipe to make a white base for milk ice creams

Difficulty level

Ingredients

milk 3.5% fat - whole g 40000
liquid cream 35% fat g 3200
sugar g 8200
JOYBASE PASSION CREAM 50 g 2200
JOYPLUS PROSOFT g 1000
LATTE MAGRO INSTANT g 1600
TOTAL g 56200

Preparation

Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE PASSION CREAM 50, 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)

Recipe created for you by Davide Angei

Gelato maker

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

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