Milk base: pre-mix dry sugar and base T50 cream, mix under strong stirring in the milk, with a whisk, obtaining a homogeneous solution. At this point it is advisable to let the mixture rest for about 30 min. and then pasteurize at 85 °c. T. Pour the mixture in the batch freezer and leave under stirring until the desired consistency is reached. The Ice cream may be served as well or decorated with ripple creams.
For flavored gelato: proceed as described above until pasteurization, then add to pasteurized base the paste or other ingredients to aromatize it.
Dosage: 50g of Base T50 cream + 250g of sugar + 1 litre of milk
Process: Hot