Banana Bread Bourbon Gelato
Keyword
Alcohol
Gelato
Alcohol
Servings
1
pan
Servings
1
pan
Ingredients
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
Instructions
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.