1.3kg Batch Preparation:
1. Pour 900ml of whole milk and 100ml of double-cream into your pot. Gradually whisk in 300g of CRYON Base powder until smooth.
2. Heat the mixture to 85°C while stirring.
3. Cool the mix and let it rest in the fridge for 6-12 hours.
4. Pour the mixture into your machine/batch freezer and churn to the desired consistency.
Flavour: To preference
Ingredients: sugar, dextrose, full cream milk powder, glucose syrup solids, skimmed milk powder, emulsifier (glycerine mono stearate), stabilisers (guar bean gum, cellulose gum, carrageenan).
Allergens: Contains
milk.
Nutrition Facts
| |
Per 100g of premix powder |
Per 100g of finished ice cream |
| Energy |
429kcal / 1794kJ |
219kcal / 916kJ |
| Fat of which saturates |
17.1g 11.1g |
8.7g 4.8g |
| Carbohydrates of which sugars |
53.1g 46.2g |
25.5g 22.2g |
| Fibre |
16.5g |
7.3g |
| Protein |
6.1g |
4.8g |
| Salt |
0.34g |
0.21g |
Storage & Consumption
Store the powder in a dry place at room temperature and away from direct sunlight or other heat sources. Use within 2 months of opening. Once liquid has been added, the product should be prepared according to the instructions. Keep frozen and consume within 1-2 months. Do not refreeze the ice cream once it has melted.
Produced in the UK
