Base Natural Zero E Gelato
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Ingredients
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Yield
panUnit of Measurement
- 3000 g whole milk
- 300 g heavy cream
- 540 g sugar
- 120 g PreGel Proteingel - 08804
- 300 g PreGel Base ZeroE
Method of Preparation
- Mix together all ingredients using an immersion blender.
- Heat the mix to 85ºC/185ºF.
- Cool down the mix, cover and age in refrigerator for 30 minutes to overnight. This step is optional, but will result in a better texture and longer life in the display case. Alternatively, skip to Step #4.
- Pour mix into a batch freezer and freeze according to manufacturer’s instructions.