My staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base. I want to know what can I add to soften the ice Cream.
Here is the Recipe:
- 52 oz of liquid Peanut Butter
- 1 oz Vanilla Extract
- 2.5 Gallons of Ice Cream Base
- We run the ice cream at max level 12 in our Caprigani Ice Cream Machine
The Stabilizers in the Base: Mono & Diglycerides, Cellulose Gum, Gaur Gum, Carrageenan, Dextrose, Silicone Dioxide to prevent caking.