Ingredients

Group Base
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% POMEGRANATE
1.000
100
Fresh cream
0.250
25
Full cream milk
0.200
20
Sugar
0.100
10
Salt
0.005
0.50
Fresh basil (chiffonade)
0.005
0.50
Carbon Dioxide (CO2)
0.375
37.50
Total Weight: 1.935

Method

How to do it:

1. Crush the CO2. Do this by placing CO2 in a thick plastic bag and smash it with a mallet then powderized it using robot coupe. Set aside.
2. Place LF Pomegranate, cream, milk, sugar, salt and fresh basil chiffonade in a robot coupe and process till smooth and even.
3. Transfer the Ice cream mixture in a clean mixing bowl with paddle attachment. Mix in slow to medium speed while slowly adding the CO2.
4. Rest for 3 minutes, serve and garnish.

Yield

1 gallon

Ingredients

Group Base
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% POMEGRANATE
1.000
100
Fresh cream
0.250
25
Full cream milk
0.200
20
Sugar
0.100
10
Salt
0.005
0.50
Fresh basil (chiffonade)
0.005
0.50
Carbon Dioxide (CO2)
0.375
37.50
Total Weight: 1.935

Method

How to do it:

1. Crush the CO2. Do this by placing CO2 in a thick plastic bag and smash it with a mallet then powderized it using robot coupe. Set aside.
2. Place LF Pomegranate, cream, milk, sugar, salt and fresh basil chiffonade in a robot coupe and process till smooth and even.
3. Transfer the Ice cream mixture in a clean mixing bowl with paddle attachment. Mix in slow to medium speed while slowly adding the CO2.
4. Rest for 3 minutes, serve and garnish.

Display Conditions

Display Conditions

Frozen

Category

Category

Desserts, Ice creams

Finished Product

Finished Product

Ice Cream

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