{"id":30727,"date":"2025-03-17T07:00:00","date_gmt":"2025-03-17T06:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&#038;p=30727"},"modified":"2026-04-22T14:52:51","modified_gmt":"2026-04-22T12:52:51","slug":"helado-base-blanca","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/helado-base-blanca\/","title":{"rendered":"Spagnola Ice cream"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Today on our recipe blog, we present the <strong>&#8220;Spanish Ice Cream&#8221;,<\/strong> an exquisite creation by the chefs at Valrhona Selection. <strong><a href=\"https:\/\/www.sosa.cat\/en\/valrhona-selection\/\" target=\"_blank\" rel=\"noreferrer noopener\">Valrhona Selection<\/a><\/strong> is a collective of brands committed to the gastronomy of tomorrow. This recipe is part of the Ice Cream Dossier <strong>&#8220;The Essential Gelato&#8221;,<\/strong> a resource designed to explore the fascinating world of ice cream and understand the different bases that can be used. <\/p>\n\n<h2 class=\"wp-block-heading\">Milk base &#8211; White base<\/h2>\n\n<p class=\"wp-block-paragraph\">In today&#8217;s recipe, we work with the <strong>white and\/or milk base,<\/strong> a fundamental base that every artisan ice cream maker should know. This base is the essence of many traditional ice creams, providing a smooth, creamy texture that serves as the perfect canvas for a variety of flavors. The white or milk base is versatile and allows ice cream makers to experiment with ingredients and techniques to create unique and delicious ice creams.  <\/p>\n\n<p class=\"wp-block-paragraph\">The <strong>&#8220;Spanish Ice Cream&#8221;<\/strong> is more than a recipe; it is an invitation to discover the magic of artisanal gelato. With the support of Valrhona Selection, this recipe not only promises flavor and quality, but also a commitment to innovation and sustainability in gastronomy. Dare to explore this delicious creation and immerse yourself in the world of gelato with us!  <\/p>\n","protected":false},"featured_media":30716,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[259,265],"especialidad":[949],"tecnica-y-aplicacion":[750],"receta-dificultad":[],"receta-propiedades":[],"class_list":["post-30727","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-technical-sugars","receta-categorias-confits","especialidad-ice-cream-shop","tecnica-y-aplicacion-ice-cream"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spagnola Ice cream - Sosa<\/title>\n<meta name=\"description\" content=\"In today&#039;s recipe, we work with the white or milk base, a fundamental base that every artisan ice cream maker should know.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/helado-base-blanca\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spagnola Ice cream - 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