Diamant 50 Ice Cream
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Unit of Measurement
- 2100 g whole milk
- 1200 g heavy cream
- 500 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83611
- 100 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 140 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
Method of Preparation
- Mix together all ingredients using an immersion blender
- Heat the mix to 85ºC/185ºF.
- Cool down the mix, cover and age in refrigerator for 30 minutes to overnight. This step is optional, but will result in a better texture and longer life in the display case. Alternatively, skip to Step #4.
- Pour mix into a batch freezer and freeze according to manufacturer’s instructions.