Caramellatte Gelato Totalbase
Base
Totalbase
Equipment
Batch Freezer
Process
Hot or Cold Process
Gelato
Classic Gelato
,
Standard Gelato Recipe
Ingredients
3000
g
whole milk
150
g
heavy 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
Instructions
Mix all ingredients together.
Blend with immersion blender.
Let the mix age and hydrate for ½ hour (optional).
Pour in batch freezer and freeze.