Fior di Latte (Sweet Milk) - Base #1

Scaled yield: 4,037g

• Granulated Sugar (Sucrose) 16% of recipe
  645g
• Locust Bean Gum 0.1% of recipe
  5g
• Nonfat Dry Milk Powder 4.3% of recipe
  175g
• Dextrose 1.8% of recipe
  72g
• Whole Milk (3.25% fat) 61.9% of recipe
  2,500g
• Heavy Cream (36% fat) 13.4% of recipe
  540g
• Karo Light Corn Syrup 2.5% of recipe
  100g

Allergens: dairy

Process

Method

1. 1

   Whisk all of the dry ingredients together well.

   Tip: Measure the locust bean gum separately on a high precision scale for accuracy.

2. 2

   Add the dairy and light corn syrup. Blend for 1 - 2 minutes with an immersion blender.

3. 3

   Heat the base until 85 degrees Celsius.

4. 4

   Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.