ICE-CREAM
Ice-cream
by Tommaso Foglia
HULALÀ WHIPPING GOLD
800 g of ice-cream
Ingredients
478 g coconut puree
100 g Hulalà Whipping Gold
144 g coconut milk
35 g caster sugar
85 g dextrose
2.5 g neutro for ice-cream
Hulalà Whipping Gold
Preparation
Heat the Hulalà Professional Whipping Gold, coconut milk and half the puree to 45°C; add the previously mixed powders. Bring to 85°C and then cool to approximately 4°C; add the remaining coconut puree.
Leave to mature in the refrigerator for at least 8 hours.
Whip in an ice-cream maker and serve in a cup.
Hulalà Whipping Gold
English 
Italian 
