| All the recipes are calculated to 1 Kg of ice cream. Please do not hesitate to contact us, should you need any other special ice cream recipe. | ||
| SWEET ALMOND Sweet almond paste 0.080 Kg White base 0.920 Kg Mix with whisk. Freeze in the batch freezer. |
CHEWING GUM Chewing gum paste 0.050 Kg Sugar 0.060 Kg Water 0.200 Kg White base 0.690 Kg Freeze in the batch freezer. |
CHOCOLATE COOKIES Chocolate base 1.000 Kg Cookies 0.100 Kg Freeze in the batch freezer. Apply 2 layers of cookies and 2 layers of ice cream. |
| DULCE DE LECHE (Spanish speciality) Dulce de leche paste 0.080 Kg White base 0.920 Kg Mix with whisk. Freeze in the batch freezer. |
PRALINE Praline powder 0.060 Kg Yellow base 0.940 Kg Mix with whisk. Freeze in the batch freezer. |
MILK CHOCOLATE Chocolate base 0.500 Kg White base 0.500 Kg Mix with whisk. Freeze in the batch freezer. |
| BANANA Banana paste 0.025 Kg Inverted sugar 0.030 Kg Bananas 0.270 Kg White base 0.680 Kg The bananas are well ripe. Pass them through the juice extractor. Freeze in the batch freezer. |
NOUGAT Vanilla extract 0.010 Kg White base 0.990 Kg Mix with whisk. Freeze in the batch freezer. Nougat paste 0.300 Kg Incorporate the nougat pieces when the ice cream is coming out from the batch freezer. |
YOUGHURT Youghurt powder 0.030 Kg Fresh milk 0.140 Kg Inverted sugar 0.035 Kg White base 0.920 Kg Dissolve the youghurt powder in the fresh milk. Mix with whisk. Freeze in the batch freezer. |
| LOUISIANA Vanilla paste 0.030 Kg Yellow base 0.970 Kg Mix with whisk. Freeze in the batch freezer. Caramelized pecannut 0.040 Kg Caramel topping 0.050 Kg Make 2 layers of ice cream and 2 layers of the above topping. Decorate on top. |
GIANDUYA Gianduya paste 0.050 Kg White base 0.950 Kg Mix with whisk. Freeze in the batch freezer. Chopped hazelnuts 0.030 Kg Chocolate cover 0.035 Kg 2 layers of ice cream, 2 layers of topping and decoration on the top. |
LIQOURICE Liqourice paste 0.050 Kg Yellow base 0.950 Kg Mix with whisk. Freeze in the batch freezer. |