Mango Fruit Ice Cream
Ingredients
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- 1
Mix sugar + glucose + milk powder + stabilizer.
- 2
Heat milk + cream to 40°C, blend in the dry mix.
- 3
Pasteurize at 85°C, 2 min while stirring.
- 4
Cool down quickly to 4°C.
- 5
Add mango purée (22% of the mix) + lime. Blend with an immersion blender.
- 6
Age 4-6h in the cold.
- 7
Churn. Mango naturally gives a very creamy ice cream.
- 8
Store at -18°C. Serve at -12°C.
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Per 100g
Allergens
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