Cherry Vanilla Gelato
Ingredients
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Yield
panUnit of Measurement
- Cold - Beginner
- 3000 g milk
- 150 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 140 g PreGel Vanilla Velvet Traditional Paste - American Vanilla - 48902
- PreGel Amarena Kirsch Arabeschi® (Cherry Pieces) - 89002
- Hot - Intermediate
- 3000 g milk
- 150 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 140 g PreGel Vanilla Velvet Traditional Paste - American Vanilla - 48902
- PreGel Amarena Kirsch Arabeschi® (Cherry Pieces) - 89002
Method of Preparation
Instructions for Cold - Beginner
- Combine the first six ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machine instructions.
- After extraction fold in PreGel Amarena Kirch - Arabeschi - 89002.
Instructions for Hot - Intermediate
- Combine the first seven 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 machine instructions.
- After extraction fold in PreGel Amarena Kirch - Arabeschi - 89002.