Ice Cream Powder Fruit Ice Base (500g)
This binding agent makes your ice cream incomparably creamy and delicatean effect you would otherwise only achieve by adding egg yolks. However, doing so would require you to pasteurize the mixture due to the risk of salmonella. Save yourself the trouble and opt for our fruit ice cream base instead.
Tip:
Our suggested ice cream recipes turn out perfectly when used with ice cream makers from Tchibo and Unold. Give it a try!
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1547 kJ / 364 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
1.4g
0.9g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
92g
43g
|
| Protein / Eiweiß | 0.41g |
| Salt / Salz | 0.26g |
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