Apple Pie Biscotti Gelato
Ingredients
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Yield
5 Liter PanUnit of Measurement
- Cold Process
- 2700 g whole milk
- 150 g cream
- 280 g PreGel Biscotto Traditional Paste (Cookie Flavor) - 25602
- 270 g PreGel Totalbase®-301148
- 500 g sugar
- 90 g PreGel Dextrose - Sweetening Agent - 83612
- as desired PreGel Graham Cracker Arabeschi® - 16272
- as desired PreGel Apple Pie Arabeschi®-12802
- Hot Process
- 2700 g whole milk
- 200 g cream
- 120 g PreGel Biscotto Traditional Paste (Cookie Flavor) - 25602
- 400 g sugar
- 100 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- as desired PreGel Graham Cracker Arabeschi® - 16272
- as desired PreGel Apple Pie Arabeschi®-12802
Method of Preparation
Instructions for Cold Process
- In a large mixing container, combine the whole milk, cream, and the PreGel Biscotto Traditional Paste (Cookie) - 25602.
- Mix together all of the dry ingredients to remove any lumps.
- With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients.
- Mix well for 2-3 minutes.
- Place in batch freezer and follow the machine instructions.
- Upon extraction, drizzle PreGel Graham Cracker Arabeschi® - 16272 and PreGel Apple Pie Arabeschi®-12802 on top of the gelato.
Instructions for Hot Process
- In a large mixing container combine the whole milk, cream, and the PreGel Biscotto Traditional Paste (Cookie) - 25602.
- Mix together all of the dry ingredients to remove any lumps.
- With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients.
- Mix well for 2-3 minutes.
- Place in Hot Process machine and follow the machine instructions.
- Upon extraction, drizzle PreGel Graham Cracker Arabeschi® - 16272 and PreGel Apple Pie Arabeschi®-12802 on top of the gelato.