A taste of summer and home, Czech chocolate ice cream from Opočno.
Instructions for preparing MIXAR®EXTRA ice cream mixes
a) cold without pasteurisation
Mix 1 kg of dried ice cream mix in a blender in 2 litres of cold drinking water. Leave to stand for about 15 minutes, mix again, drain, pour into an ice cream machine and freeze in the ice cream maker. Roll out into portions or tubs.
Recommendation: stir the mixture occasionally before freezing the ice cream in the tubs. The mixture can either be frozen immediately in the machine or stored at a temperature of up to +4 °C before freezing.
(b) warm with pasteurisation
Mix 1 kg of the dried mixture with 2 litres of cold drinking water, drain and cook. The production process must ensure that the heat-treated mixture is cooled after pasteurisation. The mixture thus prepared is then processed into a frozen ice cream mixture.
The mixture is cooled to a temperature of +4 °C within 90 minutes after pasteurisation. The mixture can be immediately frozen to a temperature of -8°C and below. The chilled, unfrozen mixture can be stored for a maximum of 48 hours at a temperature of +4°C. This temperature must be maintained during transport and distribution.
We recommend a ratio of 1:4 (1 part Mixar®Extra to 4 parts water) for shake production.
All ice cream mixes are gluten-free.
Ingredients: Whole milk powder, sugar, cocoa powder 20%, emulsifier E472b, stabilizer E466
Allergens: Milk - Milk and milk products (including lactose)