Caramel Fleur de Sel Gelato
Ingredients
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Yield
panUnit of Measurement
- Cold Process
- 3000 g whole milk
- 150 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 120 g PreGel Caramelllatte Traditional Paste - Caramel & Milk - 27406
- 4 g fleur de sel sea salt
- Pregel Arabeschi Fleur de Sel
- Hot Process
- 3000 g whole milk
- 150 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 4 g fleur de sel sea salt
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 120 g PreGel Caramelllatte Traditional Paste - Caramel & Milk - 27406
- Pregel Arabeschi Fleur de Sel
Method of Preparation
Instructions for Cold Process
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machines instructions.
- During extracition variegate with PreGel Arabeschi - Fleur de Sel
Instructions for Hot Process
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine and process according to machines instructions.
- During extracition variegate with PreGel Arabeschi - Fleur de Sel