For the milk base: first, dry mix the sugar and T50 PANNA base powder. Then, slowly add this mix to the milk (preferably warm, about 30°C) while stirring vigorously to get a slightly thick and creamy mixture. Let the mixture rest for about 30 minutes, then pasteurize it at 85°C. After that, proceed to churn the mixture to make the ice cream, which can be served as is or decorated with swirls.
For flavored ice cream: follow the same steps up to pasteurization. Then, while stirring, add the flavoring paste or other ingredients to the warm base until fully mixed, and let it rest for about 30 minutes. Finally, churn the mixture to get the desired ice cream.
DOSAGE: 50g of T50 PANNA Base + 250g sugar + 1 liter of milk
PROCESS: Warm