Ice cream recipes tested with Pastochef Rtx

Fior di latte mix

A white base for all ice cream flavors in which cream is the main ingredient, such as stracciatella and torroncino.
Ingredients
Milk: 1L
Sugar: 250g
Dextrose: 50g
Powdered skim milk: 60g
Whipping cream: 195g
Stabilizers: 8g


The egg mix

A high quality yellow base wich may be used by itself to create an Italian cream or flavored to create the strong ice cream flavors such as coffee, hazelnut, gianduia, etc.
Ingredients
Milk: 1L
Sugar: 250g
Dextrose: 45g
Powder skim milk: 35g
Fresh cream: 150g
Egg yolks: 6n
Stabilizers: 7g


Chocolate ice cream mix

Ingredients
Milk: 1L
Sugar: 260g
Dextrose: 40g
Powdered bitter cocoa: 85g
Fresh heavy cream: 120g
Stabilizers: 8g


Soft ice cream mix

This is a mix to obtain a good soft serve ice cream with overrun. It may be flavored with chocolate paste, coffee, zabaione, etc.
Ingredients
Milk: 1L
Sugar: 250n
Powdered skim milk: 30g
Fresh cream: 250g
Stabilizers: 5g


Frozen yogurt mix

Ingredients
Whole yogurt: 1,5 Kg
Whole milk: 1L
Sugar: 500g
Dextrose: 65g
Stabilizers: 6g


Soft dessert mix

A simple mix which will bring delicious and creamy desserts ready to be covered with hot or cold sauces.
Ingredients
Water: 2,25L
Fresh cream: 3Kg
Dry white wine: 300g
Eggs (yolk and whites): 10n
Egg yolks: 50n
Sugar: 1,7 Kg
Dextrose: 500g
Powdered skim milk: 700g
Stabilizers: 7g


Milk shake mix

A great milk shake with the typical touch of extra fine crushed ice.
Ingredients
Milk: 1L
Sugar: 100g
Powdered skim milk: 90g
Fresh heavy cream: 50g
Dextrose: 40g
Stabilizers: 5g

every recipe is tested with Carpigiani's machines and approved by ice cream experts