Base conca d’oro

Cold process
Ideal base to realise excellent organic ice cream with fresh fruit (lemon and citrus).


sugar, inulin, dehydrated glucose syrup, thickener carob bean gum.

Use mode

For lemon: 1,2 kg of base, 1,45 kg of water, 850 g of lemon juice.
For other citrus fruits: 1,2 kg of base, 1 kg of water, 1,5-1,7 kg of juice.
Whisk or mix with a stick blender and put into the ice-cream machine.

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