Alfajor Gelato
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Ingredients
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Yield
PanUnit of Measurement
- Hot Process - Intermediate
- 3000 g whole milk
- 150 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 90 g PreGel Caramelllatte Traditional Paste - Caramel & Milk - 27406
- 80 g PreGel Roasted Almond Traditional Paste - 55202
- PreGel Mou Topping - Creamy Caramel - 19906
- Cold Process - Beginner
- 3000 g whole milk
- 150 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 90 g PreGel Caramelllatte Traditional Paste - Caramel & Milk - 27406
- 80 g PreGel Roasted Almond Traditional Paste - 55202
- PreGel Mou Topping - Creamy Caramel - 19906
Method of Preparation
Hot Process - Intermediate
- With an immersion blender, combine all ingredients except PreGel Mou Topping (Creamy Caramel) - 19906.
- Mix well for 2-3 minutes.
- Place in Hot Process machine and follow the machine's instructions for heating and freezing.
- While extracting, fold in PreGel Mou Topping (Creamy Caramel) - 19906.
Cold Process - Beginner
- With an immersion blender, combine all ingredients except PreGel Mou Topping (Creamy Caramel) - 19906.
- Mix well for 2-3 minutes.
- Place in batch freezer and process according to machine's instructions.
- While extracting, fold in PreGel Mou Topping (Creamy Caramel) - 19906.