Banana ice cream

Add to bookmarks

Description

Fruit ice cream combines sweetness, indulgence, and fruity freshness. Protein joins forces with a minimum of 5% milk fat to create the decadent treat that is ice cream. Fruit is the perfect complement to this delicious, creamy base. Maximum recommended shelf life: 4 months.

Suggested uses

Dessert glasses

Overall composition

Fruit purée

35%

Profiber

0.4%

Invert sugar

Powdered glucose DE33

Fat-free milk powder

6.2%

Sugar

10%

Heavy cream 35%

20.6%

Whole milk

21.9%

Overall composition

100.1%

Fruit purée

Profiber

Invert sugar

Powdered glucose DE33

Fat-free milk powder

Sugar

Heavy cream 35%

Whole milk

Purée de banane surgelée cavendish pour les professionnels adamance

Fruit purée used

Banana Cavendish

Tasting temperature

Iced -12 -14°C

Ways of consuming

On site ,
Takeaway

Strenghts

Fruit intensity

Banana ice cream

Composition

1000 g

100%

Whole milk

219 g

21.9%

Fat-free milk powder

62 g

6.2%

Sugar

100 g

10%

Powdered glucose DE33

40 g

Profiber

4 g

0.4%

Invert sugar

20 g

Heavy cream 35%

206 g

20.6%

Banana puree

350 g

35%

Technique

Pour the milk into the cooking vessel, heat to 25°C, then gradually sprinkle in the milk powder.
Mix the caster sugar, glucose powder and Profiber, then gradually sprinkle the mixture into the liquid at 30°C. Stir in the invert sugar.
At 40°C, stir in the single cream, then heat to 85°C.
Blend until completely smooth, cool to 4°C, then leave to mature for at least 12 hours.
Add the puréed banana at 4°C, then blend.
Churn, extract, mould and flash-freeze, before storing at -18°C.

Banana ice cream

35%

Fruit purée

16%

Added sugar

Ingredients

Whole milk, Fat-free milk powder, Sugar, Powdered glucose DE33, Profiber, Invert sugar, Heavy cream 35%, Banana puree

Freezable