Coconut Gelato Diamant 50
Base
Diamant 50
Process
Hot Process
Gelato
Classic Gelato
Ingredients
3000
g
whole milk
300
g
heavy 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
280
g
PreGel Coconut Traditional Paste – 50402
As needed
PreGel Pepita® Arabeschi®
Instructions
Combine all ingredients in a large plastic bucket.
Mix well for 2-3 minutes using an immersion blender.
Heat mix to 85°C/185°F.
Let mix age and hydrate for ½ hour (optional).
Pour mix into batch freezer and process according to manufacturer’s instructions.
Upon extraction garnish with PreGel Pepita® Arabeschi®.