Peanut Gelato Totalbase
Ingredients
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Unit of Measurement
- 3000 g whole milk
- 150 g heavy cream
- 540 g sugar
- 60 g PreGel Dextrose
- 300 g PreGel Totalbase®
- 480 g PreGel Peanut Traditional Paste - 24502
Method of Preparation
- Mix all ingredients together.
- Blend with immersion blender.
- Let the mix age and hydrate for ½ hour (optional).
- Pour in batch freezer and freeze.