With the trifle 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 trifle ice cream recipe
- Base Crema 100g
- Sugar 250-270g
- Dextrose 20/30g (Optional)
- In case of use, reduce the dose of classic sugar
- Water 1 liter or part water and part whole milk
- Pasta Zuppa Inglese 30/40g
Hot Preparation
- Mix the 100 c.f. Cream Base. 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 trifle ice cream paste, then mix in the ice cream maker.
- To enrich the flavour, we recommend soaking the sponge cake with diluted Alkermes and layering it on the ice cream during the extraction phase from the batch freezer.
Cold Preparation
The base can also be prepared cold. Let it rest for about 30/40 minutes before creaming.
