Coffee Cookie Crunch Gelato
Ingredients
Cold Process
Hot Process
Instructions
Instructions for Cold Process
  1. 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
  2. Mix together all of the dry ingredients to remove any lumps.
  3. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well.
  4. Process in an ice cream machine according to machine instructions.
  5. Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) – 27122
Instructions for Hot Process
  1. 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
  2. Mix together all of the dry ingredients to remove any lumps.
  3. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well.
  4. Heat to 85°F.
  5. Process in an ice cream machine according to machine instructions.
  6. Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) – 27122 as needed.