Base Natural Zero E
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Ingredients
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Yield
panUnit of Measurement
- 2350 g whole milk
- 950 g heavy cream
- 475 g sugar
- 400 g PreGel Base ZeroE
- 80 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 10 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- 80 g egg yolks
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.