Banana Bread Bourbon Gelato
Ingredients
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Yield
panUnit of Measurement
- Hot Process - Intermediate
- 3000 g whole milk
- 300 g cream
- 500 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 100 g PreGel Banana Fortefrutto® - 40472
- 200 g bourbon #1
- 60 g bourbon #2
- 450 g banana bread - cut into small pieces
- Cold Process - Beginner
- 3000 g whole milk
- 300 g cream
- 500 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 100 g PreGel Banana Fortefrutto® - 40472
- 200 g bourbon #1
- 60 g bourbon #2
- 450 g banana bread - cut into small pieces
Method of Preparation
Instructions for Hot Process - Intermediate
- Bring Bourbon #1 to a boil, and reduce by half.
- Combine reduced Bourbon #1 and all other ingredients except banana bread in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Heat mixture to 85°C/185°F.
- Place in batch freezer and process according to machine’s instructions.
- When extracting the gelato, fold in the cut pieces of banana bread.
Instructions for Cold Process - Beginner
- Bring Bourbon #1 to a boil, and reduce by half.
- Combine reduced Bourbon #1 and all other ingredients except banana bread in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender
- Place in batch freezer and process according to machine’s instructions.
- When extracting the gelato, fold in the cut pieces of banana bread.