Multibase ice-cream (Montebianco)

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/

Author

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Prep Time: 02:00

Recipe Time: 00:15

Temperature : 149F / 65C

Ingredients

• Sugar 80 g
• Multibase 75 g
• Skim milk powder 30 g
• Fresh milk 710 g
• Whipping (heavy) cream 80 g

Directions

1. Mix all dry ingredient
2. Whisk to combine the fresh milk and the mixed dry ingredient
3. Add flavor
4. Sous vide at 65 C for 15 mins
5. Chill until cold
6. Whisk to combine the whipping cream and the chilled mixture
7. Pour mixture into freezer bowl and ket mix until thickened

Finishing Steps

1. Add a preferred condiment during the last 5-10 minutes of freezing