{"id":70692,"date":"2026-08-13T14:33:12","date_gmt":"2026-08-13T12:33:12","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=70692"},"modified":"2026-08-06T09:39:49","modified_gmt":"2026-08-06T07:39:49","slug":"caramelised-banana-dark-rum-and-stracciatella-ice-cream","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/caramelised-banana-dark-rum-and-stracciatella-ice-cream\/","title":{"rendered":"Caramelised Banana, Dark Rum and Stracciatella Ice Cream"},"content":{"rendered":"\n

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 Iv\u00e1n V\u00e1zquez<\/em> demonstrates with this Caramelised Banana Ice Cream<\/strong>: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single smart ingredient. <\/p>\n\n

Caramelised banana: deep sweetness, toasted profile<\/h2>\n\n

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<\/em> if not worked with care. Iv\u00e1n V\u00e1zquez solves this by caramelizing the banana before incorporating it into the base, a process that completely transforms its sensory profile. <\/p>\n\n

Caramelization <\/strong>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. <\/p>\n\n

Procrema 100 Cold\/Hot Natur: the advanced technical solution<\/h2>\n\n

This is the true innovation behind this recipe. Procrema 100 Hot\/Cold Natur<\/a> 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. <\/p>\n\n

Its name says it all: it works both hot<\/em> and cold,<\/em> 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<\/strong>, not the other way around. <\/p>\n\n

A product designed for foodservice and ice cream makers who need efficiency<\/h3>\n\n

Procrema 100 Hot\/Cold Natur<\/a> 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.<\/p>\n\n

The practical advantages are clear:<\/p>\n\n