Yogurt Ice Cream

INGREDIENTS

  • Krater Milky Base Pan-Style Milk Ice Cream Mix: 1000 g

  • Krater Maestro del Gelato Yogurt Powder Mix: 50 g

PREPARATION

1. Add 50 g of Krater Maestro del Gelato Yogurt Powder Mix to 1,000 g of milk-based ice cream mix and mix using a hand mixer.

2. The prepared mixture is poured into the ice cream maker.

3. The ice cream is transferred from the mixer to the tubs at -8 degrees.

4. The ice cream placed in the tub is kept in a freezer set to a minimum temperature of -18 degrees for 8 hours before being displayed.

Serving Suggestion: Once the ice cream is ready, it can be topped with Krater cherry, strawberry, or raspberry fillings.

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