Beetroot ice cream
1,500 g Milk
1,000 g Bonne Premium Beetroot Purée
500 g Cream
200 g Lemon fiber
900 g Sugar
Mix the ingredients using a hand blender.
Heat the mixture to +82°C and cool down
to -9°C.
1,500 g Milk
1,000 g Bonne Premium Beetroot Purée
500 g Cream
200 g Lemon fiber
900 g Sugar
Mix the ingredients using a hand blender.
Heat the mixture to +82°C and cool down
to -9°C.