Our Almond Ice Cream Base is a pure paste ideal for making artisan Gelato and Granite, as well as a 100% Almond Cream.
Our Almond Base for Almond Ice Cream, made exclusively with peeled Sicilian Almonds, is ideal for use in pastry and ice cream, but can also be used as an Almond protein cream with a very intense taste.
To be used on bread or rusks, but also to give taste to your dishes both sweet and savoury.
Our Almond Ice Cream Base is also excellent for the preparation of Granitas, spoon desserts, cakes and semifreddi.
The Almond Base for Sciara Almond Ice Cream is an Almond Paste with no artificial additives, colourings and added oils, containing only peeled almonds and a natural bitter almond aroma, which makes its taste even more intense.
Without oil, salt or sugar.
Precious base of many recipes, such as almond milk and the classic Granita, our Almond Ice Cream Base preserves intact all the unique taste of Sicilian Almonds.
Our recommendations for making authentic Almond Gelato with our 100% Almond Cream:
The recommended proportion is 80/100 grams of our Almond Gelato Base per 1 liter of white base.
For the white base we recommend:
- 600 ml of whole
milk - 250 ml of fresh liquid
cream - 150 g of sugar
Our recommendations for making authentic Almond Granita with our 100% Almond Cream:
- 100 g of sugar
- 200 g of 100% Almond Cream
- 400 g of ice
To decorate: Peeled almonds to taste.
Icing the sugar, add the other ingredients and blend everything.
Decorate to taste with peeled almonds.
Ingredients: Selected peeled almonds, natural flavour.
(Allergens present are highlighted in italics).
Gluten and milk free.
Nutritional characteristics (average values per 100 g):
Calories 682 Kcal/2850 KJ, Fats 57.4 g, Saturated fats 2.93 g, Carbohydrates 21 g, Sugars 3.36 g, Protein 20.3 g, Fibre 12.7 g, Salt 0.015 g.
Expiry date: 24 months from the date of production.
Store in a cool and dry place.
The Almond Ice Cream Base will keep intact for up to 3 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.