Coffee Cookie Crunch Gelato
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Ingredients
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Unit of Measurement
- Cold Process
- 3000 g whole milk
- 300 g cream
- 510 g sugar
- 90 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 120 g PreGel Coffee Costa d`Oro Traditional Paste (Espresso) - 28072
- 135 g PreGel Biscotto Traditional Paste (Cookie Flavor) - 25602
- PreGel Biscotto Arabeschi® - Chocolate & Cookie - 94902
- Hot Process
- 3000 g whole milk
- 300 g cream
- 510 g sugar
- 90 g PreGel Dextrose - Sweetening Agent - 83612
- 90 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 120 g PreGel Coffee Costa d`Oro Traditional Paste (Espresso) - 28072
- 135 g PreGel Biscotto Traditional Paste (Cookie Flavor) - 25602
- PreGel Biscotto Arabeschi® - Chocolate & Cookie - 94902
Method of Preparation
Instructions for Cold Process
- In a large mixing container place the milk, cream, PreGel Biscotto Traditional Paste (Cookie) - 25602 and PreGel Coffee Costa d'Oro Traditional Paste (Espresso) - 28072
- Mix together all of the dry ingredients to remove any lumps.
- With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well.
- Process in an ice cream machine according to machine instructions.
- Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) - 27122
Instructions for Hot Process
- In a large mixing container place the milk, cream, PreGel Biscotto Traditional Paste (Cookie) - 25602 and PreGel Coffee Costa d'Oro Traditional Paste (Espresso) - 28072
- Mix together all of the dry ingredients to remove any lumps.
- With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well.
- Heat to 85°F.
- Process in an ice cream machine according to machine instructions.
- Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) - 27122 as needed.