Preparation of the mixture

You will need to mix the fruity base with one equal part of sugar so that the mixture disperses better. Then at the moment of blending, add the rest of the sugar along with the pulp and the water.

Beating and freezing
First, condition the beater so as to produce the necessary coldness at the moment of mixing and beating it. Place the mixture in the mixing recipient and start the freezing process simultaneously while mixing it. This is useful for freezing a portion of the water mixture into fine ice crystals and to incorporate the air.

Packaging, hardening and storing
When the ice cream comes out of the mixer, it is in a somewhat plastic form, with half of the water frozen. The rest of the water will freeze in the freezer and the ice cream will acquire consistency. Besides completing the freezing process, the freezer is also used as a storage space.

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