Totalbase® Gelato
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Yield
panUnit of Measurement
- 3000 g whole milk
- 150 g heavy cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
Method of Preparation
- Mix all ingredients together
- Blend using an immersion blender.
- Let the mixture age and hydrate for 1/2 hour (optional).
- Pour in the batch freezer and freeze.