Offer your customers new flavors this summer! – Ice Cream University

As summer time approaches, you all the time need to provide your prospects one thing new. Check out these two flavors, your prospects will love them!

(Made From Scratch)


10 kilos  candy potatoes, peeled

1 pound sugar

9 quarts ice cream combine

1 ounce cinnamon

2 kilos pecan praline items

2 ounces lemon juice

Pecan praline items for garnish


Cook dinner the candy potatoes and sugar underneath medium warmth to a sluggish boil. Drain off the candy potato/sugar juice and discard. Puree the candy potato combination.

Pour the candy potato puree, cinnamon, lemon juice, and ice cream combine into the batch freezer. Set the timer to eight minutes. Activate each the dasher and refrigeration and start the batch. When the batch is full, add the pecan pralines items, flip off the refrigeration and swirl within the caramel variegate into the tubs as you extrude the completed product.

Adorn tops of tubs with diced pear items and pecorino items.

Batch time: 13-15 minutes



To Put together Apricot Puree

10 kilos dried apricots

2 quarts water

Different Elements Wanted

2 ½ gallons ice cream combine

2 ounces vanilla extract

1 pound pistachios, roasted, no salt

13 ounces dry white wine


Put together the apricot puree by bringing the dried apricots to a boil. Combine the sugar and stabilizer collectively and mix this combination with one half required water (sizzling) and let it hydrate for 30 minutes.

Mix all components and remaining water (chilly) and pour them into batch freezer (besides the dry white wine). Set the timer to 13 minutes, and start the batch. As combination begins to agency up and appears gravy, add dry white wine and pistachios, flip off refrigeration and extrude completed product. Adorn tops of tubs with items of apricot. And pistachios

Batch time: 13-15 minutes


Leave a Reply

Your email address will not be published.