The key to our Cream Ice Cream consists in the use of Profiber Stab 5, a stabiliser composed of natural fibers such as psyllium (for water retention), flax fibre (for stabilisation) and citrus fibre (for emulsification). These ingredients not only provide stability and improve the texture of the ice cream, but also ensure that our product maintains a natural, artisanal character.
To achieve an ultra smooth texture and prolong the storage life of the ice cream, we have implemented Dextrose in our recipe. Dextrose is widely recognised in ice cream making for its anti-freeze properties. By preventing the formation of ice crystals, it allows us to offer a softer, less sweet ice cream that retains its quality for longer.
Finally, to ensure the creaminess and authentic taste of Cream Ice Cream, we have selected the best cream available on the market: Elle&Vire’s 35% cream. This cream, known for its superior quality, brings an unrivalled richness and smoothness, elevating our ice cream to new heights of excellence.
Cream Ice Cream

To ensure the creaminess and authentic taste of Cream Ice Cream, we have selected the best cream available on the market: Elle&Vire's 35% cream.
- 575 g Milk
- 185 g 35% fat cream
- 32 g Powdered milk 1% mg
- 105 g Sugar
- 60 g Glucose powder 33 DE (Sosa Ingredients)
- 38 g Dextrose powder (Sosa Ingredients)
- 5 g Profiber Stab 5 (Sosa Ingredients)
Mix the liquids and heat to 30 ºC.
Add the previously mixed solids and pasteurize.
When the temperature of the mixture has dropped (60 ºC), blend with a hand-blender.
Chill for 12 hours and churn.