The temperature of water should be not above 40°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.
Please note that the use of raw materials which have different ripening stages and quality may cause variation on structure and ice-cream preservation.
