Base Sublime 50 Gelato
Ingredients
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Yield
panUnit of Measurement
- 3000 g whole milk
- 300 g heavy cream
- 540 g granulated sugar
- 100 g PreGel Dextrose - Sweetening Agent - 83612
- 100 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Base Sublime - 94008
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.
- Pour mix into a batch freezer and freeze according to manufacturer’s instructions.