BILD
GALLERY

Tangerine ice cream (Ponthier) with tangerine Variegato

Name: Tangerine ice cream (Ponthier) with tangerine Variegato
Prep time: 6 h 20 min
Cook time: 25 min
Total time: 6 h 45 min
Yield: 1000 g

Delicious, fruity milk-based ice cream. (no sorbet)

Ingredients

Ingredients
55g sugar
1g salt
130g Eis perfecto
25g Perfecto minus
15g Perfecto binder
95g cream 36%
100g milk 3,5%
45g condensed milk 10% unsweetened
25g lemon juice
510g tangerine puree, Ponthier or tangerine juice
Ingredients Variegato:
75g mandarin puree (Ponthier)
35g Variegato perfecto
20g sugar
10g lemon juice

Preparation

Step 1:
Mix dry ingredients.
Step 2:
Heat briefly to 85 ° with milk and condensed milk, then cool slightly.
Step 3:
Add the fruit and lemon juice, mix on the highest level for 2 minutes.
Step 4:
Add the cream, mix briefly.
Step 5:
Cool in a water bath.
Step 6:
Leave to mature in the refrigerator for 3-6 hours.
Step 7:
Mix, freeze.
Step 8:
Possibly with Variegato layers.
Preparation Variegato:
Step 1:

Mix all dry ingredients and bring to the boil together with the pureed fruits and lemon juice for approx. 1-2 minutes.
Step 2:
Fill hot into sterilized jars