Dark Chocolate Hazelnut Gelato
Ingredients
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Yield
panUnit of Measurement
- 1 bag PreGel Gianduiotto (Dark chocolate hazelnut) Sprint - 61901
- 2500 g milk
Method of Preparation
- Combine all ingredients in a large container.
- Mix well with an immersion blender for 2-3 minutes until homogenous.
- Place in the desired batch freezer and process according to manufacturer’s instructions.