Base for dried fruits

Cold process
This base has been planned to realise ice cream with pure pastes made with dried fruits; pasteurization is not required and there’s no need to add fresh cream, cold process is immediate and quick.

brown sugar, dextrose, thickener carob bean gum, inulin.

900 g of base, 2,6 kg of milk and 350 g of oily paste; whisk or mix with a stick blender and put into the ice-cream machine.