Fiocco

Ingredients
Water
gr
2600
ólvi base
gr
1100
ólvi
gr
240
Susanna paste
gr
120
Dose to obtain one ice-cream tray
Directions
  • The temperature of water should be at least at 55°C. Use a stick blender.
  • Let the mix rest for about 4-6 hours before putting it into ice-cream machine.
  • The above mentioned suggestions are not necessary using the hot (pasteurization) process.
  • We recommend to turn fruit specific cycle on of your ice-cream machine.
  • Eventual blast chilling process should last not more than about 3 minutes.
  • As per our test on ice-cream preservation, we recommend -14°C as the best temperature of ice-cream showcase freezer.
Fiocco

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