For the milk base: first, dry mix the sugar and Natural Base 50. Then, slowly add this mix to the milk (preferably warm at 30°C) while stirring vigorously to get a slightly thick and creamy solution. Let the mixture rest for about 30 minutes, then pasteurize it at 85°C. While cooling and stirring, add the cream. Next, 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 blended and let it rest for about 30 minutes. Finally, churn the mixture to get the desired ice cream.
DOSAGE: 50 g Natural Base 50 + 240 g sugar + 900 g whole milk + 100 g cream
PROCESS: Warm