With the berry ice cream recipe you can also create a fabulous ice cream with whole berries at home to enjoy with family or friends.
Ingredients of the berry ice cream recipe
Fruit Base
- 100 (Cremosa SDL)
- 100 g Sugar
- 250-270 g Dextrose 20/30 GR (Optional) If used, reduce the dose of classic sugar
- Water 1 liter or part water and part whole milk
- Pasta with berries 170/200 g
Hot Preparation
- Mix the Fruit Base 100 c.f. with sugar
- Pour the water or part water and part milk into the pan and start the heating phase, stirring occasionally.
- When the temperature of the water or part of the water and part of the milk reaches approximately 50°C, add the previously obtained base and sugar mixture and mix continuously to achieve an excellent amalgamation of the contents.
- Heat the mixture to 85°C.
- During the cooling phase, from 85° to 75°C, add cream if desired. Cool the pasteurized Base to + 4°C (the Base can be stored for a maximum of 3 days), then it is recommended to leave it to mature for approximately 6 hours.
- Flavor the base with the wild berry ice cream paste, then mix in the ice cream maker.
Cold Preparation
The base can also be prepared cold. Let it rest for about 30/40 minutes before creaming.
