Mix the milk and cream with the powdered milk and dextrose. Heat by whisking until completely dissolved.
At the same time, mix together the granulated sugar, the stabilizer and the powdered glucose. Gradually whisk into the previous mixture until completely dissolved.
Bake the mixture at 85°C.
Remove from the heat and homogenize with a hand blender before cooling to 4°C.
Add the SICOLY® puree or juice and homogenize again.
Leave to mature at 4°C for 12 hours before churning.
Remove the ice cream from the desired containers and place them in a blast chiller at -25°C for 15 minutes.
Store between -18 and -20°C.
Arrange the ice creams in the display case and wait until the temperature reaches -11 to -13°C.
Balance sheet
Ice cream
Find out how to make ice cream from our Sicoly purees and fruit juices.
