A dairy ice cream base supports the structure, creaminess and workability of a milk-based preparation. Dolcincasa Gluten-Free Dairy Ice Cream Base 500 g is a powder with a neutral milky flavour, suitable for cold processing or a pasteuriser.
Indicative recipe
- 100–110 g of base
- 230–250 g of sugar
- 1 litre of pasteurised milk
Weigh accurately and keep the proportions of the complete recipe balanced. Add any chosen flavouring paste according to its own instructions.
Cold preparation
- Measure the pasteurised milk.
- Combine the base with the dry ingredients.
- Add to the liquid and mix thoroughly until uniform.
- Allow the mix to rest for at least 30 minutes.
- Continue according to the recipe and your ice cream machine's instructions.
Hot processing
The product can also be used in a pasteuriser. Follow the product, recipe and equipment instructions for the correct cycle; do not assume that cold and hot processes use the same procedure.
Choosing a flavour
The base's neutral milk profile works with suitable dairy ice cream pastes. The selected paste and complete formula determine the final flavour and texture.
Checks before preparation
Use pasteurised milk as specified. The base is gluten-free but contains milk and has additional trace warnings. Check all labels and the finished recipe's storage requirements.
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