Multibase ice-cream (Montebianco)
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By using this base, you will get sherbet and gelato with a creamy and very stable texture. You can prepare this product in 2 variation:
– Gelato: To prepare a heavy cream gelato, use milk, sugar and a dosage of 80 gr. x kg
– Sherbet: To prepare sherbet apply a dosage of 60 gr. x kg
This base can be processed hot and cold.
Ref: https://www.montebianco-usa.com/product/multibase/
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Pro-level cooking techniques made simple.
Ingredients for 10
Sugar 80 g
Multibase 75 g
Skim milk powder 30 g
Fresh milk 710 g
Whipping (heavy) cream 80 g
Directions
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Step 1
Mix all dry ingredient
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Step 2
Whisk to combine the fresh milk and the mixed dry ingredient
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Step 3
Add flavor
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Step 4
Sous vide at 65 C for 15 mins
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Step 5
Chill until cold
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Step 6
Whisk to combine the whipping cream and the chilled mixture
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Step 7
Pour mixture into freezer bowl and ket mix until thickened
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Finishing Steps
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Step 0
Add a preferred condiment during the last 5-10 minutes of freezing