Ice cream roll is now trending world wide. It is made on ice cream roll machine using a liquid base. The ice cream roll machine has an freezing pan which is used to freeze ice cream base and add on fruits.
New restaurants always seeks recipes to generate new taste. Here on this blog I will keep posting new recipes for ice cream roll base.
Regular Base: This base consist of milk, cream, sugar, stabilizer, milk powder etc. Various ratios are possible. I am giving below a range of ratio of ingredients.
New restaurants always seeks recipes to generate new taste. Here on this blog I will keep posting new recipes for ice cream roll base.
- Milk 50 to 75 %, High cream milk, it is best to use homogenized milk
- Cream 15 to 30% cream. Use fresh cream or heavy cream.
- Sugar: 15% to 20%. Better to use powdered sugar.
- Stabilizer: Like guar gum, locust bean gum, xanthan gum etc can be used. These are required only in quantity as required in standard ice cream.
- Bakery crumbs: You can add bakery crumbs for extra taste if you like.
- Flavoring: Vanilla etc.
- Skimmed milk powder. It is recommended to add a little skimmed milk powder to give it extra soft taste.
For making regular base all items should be mixed cold without heating. The base should be kept refrigerated (4 degree centigrade). Base should be consumed or discarded within 24 hours. If you want to save headache of weighing and mixing too many ingredients you can try ice cream roll premix. These type of premix are sold by many vendors.
Chocolate Base: Coming Soon
Sorbet Base: Coming Soon
Charcoal Base: Coming Soon
Lemonade Base: Coming Soon
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