Casa Gelato Biscottino di Burro
Casa Gelato Biscottino di Burro
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Casa Gelato Biscottino di Burro | 1.000 gr | Italian Gelato Recipe |
| Milk (whole) | 2.100 gr | |
| Casa Cream UHT (fresh cream) | 100 gr | |
| or | ||
| Casa Gelato Biscottino di Burro | 1.000 gr | Classic Ice Cream Recipe |
| Milk (whole) | 1.500 gr | |
| Casa Cream UHT (fresh cream) | 100 gr | |
| Water | 500 gr |
Preparation
Mix with moderately cool milk, allow to rest for 15 minutes and then mix. Pour into the ice cream machine.
It can be pasteurized.
More information
Italian Gelato: creamy texture
Classic Ice Cream: more dense texture
