Hazelnut Tonda Gentile Trilobata 100% pure
Ingredients
Water
g
2400
Dextrose
g
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.
