ice cream and sorbets - herbacuisine.de · yoghurt ice cream 610 g yoghurt 230 g basic sweet 90 g...

ICE CREAM and SORBETS

The Texture of Nature

Unique resultsTime-saving and absolute successes to turn out well are

recipes for frozen ice cream and sorbet with BASIC textur.

Simply add BASIC textur by stirring in liquids, hot or cold,

sweet or sour, until desired texture is obtained – done!

Our product rangeBASIC textur is available in 500g, 1.5kg and 4.5kg containers

BASIC sweet is available in 250ml or 500ml bottles or in a 7kg canister

The recipes of this brochure are made for large commer-

cial ice cream makers and are based on the use of 4%

BASIC textur. The amount of BASIC textur needs to be

adjusted for the use of household ice cream makers or

the Pacojet.

Recommended quantityHousehold ice cream maker: 10 – 15 % BASIC textur

Pacojet: 5 – 10 % BASIC textur

Commercial ice cream maker: max. 3 – 7 % BASIC textur

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BASIC textur for ICE CREAM and SORBET

Öl

3

2

FROM CITRUS FRUITS

to BASIC textur

citrus peels

dry ing special procedure

citrus fibre water

albedojuice sacs

pectin

oil

As a manufacturer and coach of natural ice cream I am

pleased to introduce a completely new way of ice cream

production to you.

As an advocate for ice cream made from all natural pro-

ducts and with full denial of colorants and preservatives

as well as emulsifiers I became aware of “the texture of

nature”.

Thanks to BASIC textur there is no need to use com-

pounds, so called bases, any longer. Even stabilizer and

swelling agents belong to the past. The manufacturing is

simple, fast and hygienic – you and your guests will be

thrilled by the results.

Try it with us:You will need a powerful blender, a sorbetière, a Pacojet

or ideally a professional ice cream maker and a refrac-

tometer. The sugar measuring instrument will help you

getting the best creaminess for your ice cream (about

28° Brix for ice cream, about 32° Brix for sorbet).

The mixer emulsifies all ingredients to a homogenous ice

cream mix and builds the first and very important basis

for a perfectly final product. The refractometer measu-

res the sugar content of your ice cream mixture in °Brix

and allows you to regulate such as desired by adding

milk, cream, fruit, water or BASIC sweet. If the measured

WELCOME TO THE NATURAL SIDE OF ICE CREAM

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On the following pages we have assembled a selection

of recipes to give you an understanding of the progress

working with BASIC textur and BASIC sweet. Take these

recipes as suggestions and basis to develop your own

creations. You will be pleased at how easy and safe wor-

king with BASIC textur & Co. is.

Have fun discovering, developing and last but not least

enjoying.

Your

Florian Donatus Rischewski

value is too high your ice cream won’t be firm enough

and will build a crystalline structure while freezing.

Hence, it is losing its pleasure factor and creaminess.

If on the other hand the measured value is too low your

ice cream will be too hard and it will be nearly impos-

sible to portion scoops. The ice cream mixture will be

frozen after adjusting the desired °Brix value using the

refractometer. The machine used has a decisive in-

fluence on preparation time, shelf life of the produced

ice cream and the mouthfeel, of course. Choose your

machine with the same care as you choose your in-

gredients, it is the heart of your ice cream production

after all.

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ICE CREAM AND SORBET

7 Yoghurt ice cream / Sour cherry sorbet

8 Nut ice cream / Mulled wine ice cream

9 Raspberry Sorbet / White chocolate yoghurt ice cream

10 Chocolate ice cream / Lime-lemon basil ice cream

11 Coriander ice cream / Fruit sorbet

12 Cherry ice cream / Strawberry buttermilk ice cream

13 Spekulatius ice cream / Coffee ice cream

14 Federweißer sorbet / Vanilla ice cream

15 Baked apple sorbet / Lemon sorbet

16 Red beet sorbet / Red Bull sorbet

17 Goat cheese ice cream / Curd cheese ice cream

RECIPE INDEX

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YOGHURT ICE CREAM 610 g yoghurt 230 g BASIC sweet 90 g cream 40 g BASIC textur 30 g lemon juice 1 g vanilla pulp

Preparation1. Put all ingredients in a measuring jug.2. Mix using a blender.3. Fill in an ice cream maker or Pacojet cup and freeze.

SOUR CHERRY SORBET570 g sour cherries, frozen 275 g BASIC sweet 110 g white wine 40 g BASIC textur 5 g lemon juice

Preparation1. Shortly warm all ingredients in a pot to thaw cherries.2. Mix well using a blender and pass through a fine sieve.3. Fill in an ice cream maker or Pacojet cup and freeze.

YOGHURT ICE CREAM / SOUR CHERRY SORBET

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NUT ICE CREAM (e.g. Pistachio ice cream) 530 g milk 320 g BASIC sweet 75 g nut pulp 40 g BASIC textur 35 g cream


MULLED WINE ICE CREAM 660 g mulled wine 300 g BASIC sweet 40 g BASIC textur


NUT ICE CREAM / MULLED WINE ICE CREAM

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RASPBERRY SORBET570 g raspberry puree, unsweetened320 g BASIC sweet 70 g lime juice 40 g BASIC textur

WHITE CHOCOLATE YOGHURT ICE CREAM 510 g yoghurt, room temperature 350 g coating chocolate, white 100 g cream 40 g BASIC textur

Preparation1. Warm up the cream and let the coating chocolate melt in it.2. Mix well with BASIC textur and yoghurt and freeze in a Pacojet cup.


RASPBERRY SORBET / WHITE CHOCOLATE YOGHURT ICE CREAM

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CHOCOLATE ICE CREAM 495 g milk 325 g BASIC sweet 80 g cream 60 g cocoa powder 40 g BASIC textur


LIME-LEMON BASIL ICE CREAM 450 g BASIC sweet 420 g lime juice 40 g BASIC textur 40 g cream 10 g lemon basil leaves Lime zest of one lime

Preparation1. Mix all ingredients with a blender. 2. Fill in an ice cream maker or Pacojet cup and freeze.

CHOCOLATE ICE CREAM / LIME-LEMON BASIL ICE CREAM

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FRUIT SORBET 590 g fruit puree 370 g BASIC sweet 40 g BASIC textur


CORIANDER ICE CREAM / FRUIT SORBET

CORIANDER ICE CREAM 730 g cream 110 g BASIC sweet 90 g egg yolk 40 g BASIC textur 3 g coriander seeds 1 St. lime, juice and zest grated tonka bean as desired

Preparation1. Mix cream, coriander seeds, lime zest and tonka bean and cook at 85°C for about 10 minutes. Pass through a fine sieve.2. Mix the egg yolk with BASIC sweet, BASIC textur and lime juice. Pour cream mixture over egg yolk mixture and emulsify with the blender.3. Whisk the mixture over the bain-marie at a minimum of 85°C until it has thickened (85°C for about 4 seconds). Cool down quickly, best in iced water.4. Blend the mixture well again before freezing and let freeze in an ice cream maker or Paco- jet to a homogeneous mass.

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CHERRY ICE CREAM 285 g BASIC sweet 250 g sour cherry puree, unsweetened 250 g cream 120 g cherry liquor 40 g BASIC textur 0,5 g vanilla pulp

Preparation1. Put all ingredients together in a pot, bring to a boil and mix with a blender.2. Fill into an ice cream maker or Pacojet cup and let freeze.

STRAWBERRY BUTTERMILK ICE CREAM 410 g buttermilk 270 g BASIC sweet 260 g strawberry puree, unsweetened 20 g basil oil 40 g BASIC textur 2 g ursalt


CHERRY ICE CREAM / STRAWBERRY BUTTERMILK ICE CREAM

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STRAWBERRY BUTTERMILK ICE CREAM 410 g buttermilk 270 g BASIC sweet 260 g strawberry puree, unsweetened 20 g basil oil 40 g BASIC textur 2 g ursalt


COFFEE ICE CREAM 470 g milk 330 g BASIC sweet 155 g cream 40 g BASIC textur 10 g instant coffee


SPEKULATIUS ICE CREAM / COFFEE ICE CREAM

SPEKULATIUS ICE CREAM 480 g milk 280 g BASIC sweet 120 g cream 80 g spekulatius paste 40 g BASIC textur


HintYou can also use nut-nougat-spread instead of spekulatius paste.

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FEDERWEISSER SORBET 590 g Federweisser 370 g BASIC sweet 40 g BASIC textur


VANILLA ICE CREAM 390 g milk 350 g BASIC sweet 200 g cream 40 g BASIC textur 20 g lemon juice 1 g vanilla pulp


FEDERWEISSER SORBET / VANILLA ICE CREAM

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BAKED APPLE SORBET 750 g baked apple puree 200 g BASIC sweet 40 g BASIC textur 10 g apple brandy 1 pinch salt

Preparation1. Mix baked apple puree and BASIC textur.2. Add all other ingredients and mix with a blender.3. Fill the mass into a sorbet maker and let freeze.

BAKED APPLE SORBET / LEMON SORBET

LEMON SORBET390 g BASIC sweet 290 g lemon juice 280 g water 40 g BASIC textur 1 pinch salt


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RED BEET SORBET 300 g BASIC sweet 220 g red beet, cooked 220 g red beet juice 200 g BASIC textur 50 g raspberry vinegar 10 g sea salt 2 g black pepper

Preparation1. Finely mix red beet, juice and BASIC sweet.2. Add BASIC textur.3. Fill in an ice cream maker or Pacojet cup and freeze.

RED BULL SORBET 350 g Red Bull, sugar-free 315 g BASIC sweet 210 g BASIC textur 125 g Vodka, 40% vol.


RED BEET SORBET / RED BULL SORBET

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CURD ICE CREAM 430 g curd (quark), creamy 340 g cream 150 g BASIC sweet 40 g BASIC textur 40 g lemon juice 1 g lemon zest 1 g vanilla pulp


GOAT CHEESE ICE CREAM 380 g goat cream cheese 330 g cream 150 g BASIC sweet 40 g BASIC textur 10 g lemon juice 1 g lemon zest 1 g vanilla bean 1 g thyme

Preparation1. Bring cream, vanilla bean and thyme to a boil and pass through a sieve.2. Add all other ingredients and mix.3. Fill in an ice cream maker and let freeze slowly.

GOAT CHEESE ICE CREAM / CURD ICE CREAM

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Around the world professionals like you work daily to

create perfect dishes from preferably best ingredients.

They search for tipps and tricks untiringly to make their

product something very special. Since more than 50

years Kälte Rudi supports professionals in kitchens,

patisserie and ice-cream parlours worldwide. Make your

products something very special with Kälte Rudis know-

how as well.

Thought-out, solid, reliable and hygienic techniques

down to the last detail are only some of the demands we

set ourselves. Simplify your daily work, even the clea-

ning process, with our products:

• Table blender for perfect emulsifying, not only for

mixing ice cream

• Pasteuriser with highest demand in hygiene and a

volume variety of 20 up to 600 litres

• Mobile cooking and recooling vessels for perfectly

cook and chill dishes

• Traditional freezer, the classical show ice cream

maker interpreted in a modern way

• Diagonal freezer, the high-efficient ice cream maker

for perfect, creamy and dry ice creams and sorbets

Our entire equipment runs by the unique Bio-Me-

chanic-System (BMS). Many technologically needed

INNOVATIVE EQUIPMENT FOR PERFECT CREATIONS

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ingredients such as emulsifier, whipping agents and

stabilizers are no longer necessary. You produce in a

more natural and healthier way.

Efficient energy usage, lowest consumption figures

and perfect processing are natural companions for our

German quality products.

Find out for yourself and get inspired for something

new by the Kälte Rudi technology at our factory demons-

trations.

We look forward to

seeing you.

www.kaelte-rudi.de

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Herbafood Ingredients GmbH herba cuisine

Phoebener Chaussee 12 • 14542 Werder (Havel) • Germany

www. basic-textur. de

The Texture of Nature

ice cream and sorbets - herbacuisine.de · yoghurt ice cream 610 g yoghurt 230 g basic sweet 90 g...

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