Caramel Macchiato Gelato
Difficulty
Easy
Base
Diamant 50
Process
Cold Process
Servings
1
5 liter pan
Servings
1
5 liter pan
Ingredients
3390
g
whole milk
339
g
heavy cream
576
g
sugar
101
g
PreGel Dextrose – Sweetening Agent – 83612
101
g
PreGel Nonfat Dry Milk – Grade A – Low Heat – 314005
170
g
PreGel Diamant 50 – Milk Base – Hot Process – 301138
114
g
PreGel Caffe Barista Traditional Paste (Cappuccino) – 27522
45
g
PreGel Caramel Traditional Paste (Dark Caramel) – 50202
as desired
PreGel Caramelllatte Arabeschi® – Caramel & Milk – 17206
as desired
caramel cubes
as desired
chocolate decor
as desired
coffee beans
Instructions
Combine the first eight ingredients in a large plastic bucket.
Mix well for 2-3 minutes using an immersion blender.
Place in a Hot Process machine and process according to machine’s instructions, or heat on a stovetop to 85°C/185°F.
Process in a batch freezer according to manufacturer’s instructions.
Garnish as desired with PreGel Caramelllatte Arabeschi® (Caramel & Milk), caramel cubes, chocolate decor and coffee beans.