Make homemade ice cream in restaurants
Deciding to make your own homemade ice cream in hotels and F&B is a good idea.
In addition to developing your creativity even further, you will have mastery of sourcing materials and will be able to evolve your menu as the seasons and desires change.
Offer fresh ice cream
Ice cream is an integral part of the desserts chosen by the French. And for good reason, every year the ice cream market is on the rise.
In order to offer fresh and varied ice creams, you can opt for a home-made, without necessarily having a professional ice cream maker. Attached you will find alternative solutions for making and offering fresh ice cream.
Ice emulsion machine
The best-known machine in this field is undoubtedly the Pacojet. This machine abounds a bowl that has been kept cold at -18°C for at least 24 hours. This makes it possible to make ice cream without having a machine with a refrigeration compressor and we are freed from balancing the recipe.
Our frix'air does all this in a small pot to have a minute and sized offer.
Make small tubs of ice cream
Small pots of ice cream are the perfect packaging when you want to offer a frozen dessert in a restaurant with already busy staff. The small pots of ice cream can be stored in a display case at the entrance to the restaurant or pastry shop and will find their place at the end of the menu or in an express lunch package.
To condition the small jars, the easiest way is to go through a ice cream dispenser.
Nemox machines
Italian society Nemox designs and markets semi-professional machines for making ice cream.
Their compact size machines will allow you to make your own ice cream in a small space in your food business.
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