Creme Brulee Gelato
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Unit of Measurement
- 3000 g whole milk
- 300 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 100 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 400 g PreGel Pronto Crème Brulee Powder
- as needed PreGel Crunchy Caramel Shards
Method of Preparation
- Combine all ingredients in a large bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine and process according to manufacturer’s instructions
- Garnish with PreGel Crunchy Caramel Shards after extraction