Not all innovation in ice cream making is about adding ingredients. Sometimes, true innovation lies in simplifying without losing a single gram of technical quality. That is exactly what Iván Vázquez demonstrates with this Caramelised Banana Ice Cream: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single smart ingredient.

Caramelised banana: deep sweetness, toasted profile

Banana is a fruit that in ice cream making is usually handled with a certain caution: its natural sweetness and pasty texture can generate flat or cloying ice creams if not worked with care. Iván Vázquez solves this by caramelizing the banana before incorporating it into the base, a process that completely transforms its sensory profile.

Caramelization develops reducing sugars, generates toasted and deep caramel notes, and concentrates the fruit’s flavor by removing part of its moisture. The result is a banana with character: less sweet on immediate perception, more complex in its aromatic journey, with that slightly bitter caramel note that balances the whole and avoids the cloying sensation typical of conventional banana ice creams.

Procrema 100 Cold/Hot Natur: the advanced technical solution

This is the true innovation behind this recipe. Procrema 100 Hot/Cold Natur is our all-in-one stabilizer and sugar mix, formulated to radically simplify the professional ice cream maker’s work. It is, in essence, a simple solution of high technical level: a single ingredient that replaces the traditional combination of multiple stabilizers, functional sugars and balancing agents that would normally be required to formulate an ice cream from scratch.

Its name says it all: it works both hot and cold, adapting to each workshop’s method of work. It can be dissolved while hot during the thermal process, or incorporated directly into the cold mix before pasteurization, without the technical result being compromised in either case. This operational flexibility is one of its greatest advantages: it adapts to the ice cream maker’s workflow, not the other way around.

A product designed for foodservice and ice cream makers who need efficiency

Procrema 100 Hot/Cold Natur is specifically designed for professional profiles seeking consistent results without the complexity of traditional formulation: restaurants offering ice cream, workshops with varied daily production, or ice cream makers who prioritize efficiency without sacrificing technical quality.

The practical advantages are clear:

• Simplified formulation: a single ingredient replaces the usual combination of dextrose, stabilisers, bulking agents and freezing point regulators. Less weighing, less room for error, less formulation time.
• Guaranteed professional results: despite its ease of use, Procrema 100 Hot/Cold Natur does not compromise the ice cream’s technical performance. It controls crystallisation, adds creaminess, improves mouthfeel and ensures stability during storage in the cold room.
• Process versatility: its cold and hot functionality makes it compatible with any working method, from the artisan ice cream maker using traditional pasteurisation to the restaurant that needs speed in the process.
• “Natur” label: formulated with today’s demand for more natural, more understandable ingredients in mind, without giving up the technical functionality a professional needs.

Discover Iván Vázquez’s full recipe for Caramelised Banana, Dark Rum and Stracciatella Ice Cream and see how Procrema 100 Hot/Cold Natur simplifies formulation without compromising technical quality. The “simple” solution for ice cream makers and foodservice professionals seeking efficiency without giving up excellence.