Nuttin’ But The Best!

Posted on Jun 09, 2020

Nut butter is a great way to enhance the flavor of your ice cream. It’s also a wonderful way to add the natural benefit of nutrients. This is particularly great because there is such a vast range of flavors such as pistachio, a popular fan favorite that has proven to be hugely successful. Other kinds of nut butter you can use as an additional ingredient peanut butter, macadamia nut, cashew nut, as well as almond butter. 

With nut butter you will need about 100%-150% to every gram of ice cream mix used. With the addition of nut butter, you can add wonderful undertones to classic flavors. A peanut butter-based chocolate will be turned into a Resse’s peanut butter cup flavored ice cream. Add inclusions, such as peanut butter cups or Reese’s Pieces and create a multi-textural dessert to serve to your customers! Use nut butter, in ice cream, gelato, milkshakes, and smoothies!

Below are some helpful recipes we created using our quality machinery.

Milkshakes are as American as apple pie and is a staple of American culture. It brings to mind a soda bar from the 1950s with a server wearing a white and red hat. Traditionally served in tall metal cups, milkshakes can be made in a lot of different ways. You could take scoop ice cream, mix it with milk, blend and serve. You could do the same with soft serve and milk, however, these options are slow and depending on your staff inconsistent. There is nothing as frustrating as waiting 12 minutes for a milkshake. The solution is using a commercial milkshake machine. Some of the latest machines inject flavor right into the milkshake as it is served.

Add delicious almond butter to your venue!

These machines are available both countertop or stand-alone, and with the addition of a blender, you can make any type of milkshake you want. If you crave that icy type of milkshake with ice crystals in it (a more traditional variation) make sure to use a lower butterfat mix and maybe add some whole milk when mixing since milk’s low butterfat and higher water content will cause it to ice up. If you want a lush soft smooth thick milkshake then use a higher 5%-8% mix and the serving will be smooth and thick. Typically Milkshake serving temperature is about 24-26 degrees. Milkshakes have been on the rise due to the increased availability of quick dining places carrying milkshakes and retro landmarks introducing gourmet artisan milkshakes.

Increase your sales by offering shakes & smoothies or frozen cocktails, fruit juices, coffees, cappuccino and tea slush beverages, all served at the desired thickness. 

FEATURES:

FREEZING CYLINDER

One, 4 quart (3.8 liter)

MIX HOPPER

One, 14 quart (13.2 liter). Refrigerated to maintain mix below 41ºF (5ºC). Approved for dairy and non-dairy products.

INDICATOR LIGHTS

Add Mix light alerts the operator to add mix. When the Mix Out light flashes, the unit automatically shuts down to prevent damage. 

AUTOMATIC CONSISTENCY CONTROL

A specially designed viscosity control automatically maintains superior product quality. An adjustable control allows the operator to serve a wide variety of frozen beverages at the desired thickness.

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