Eggnog Base Gelato
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Yield
5L PanUnit of Measurement
- 1 bag PreGel Eggnog Base - 301752
- 2600 g whole milk
- 400 g heavy cream
Method of Preparation
- Bring whole milk and heavy cream to a boil.
- Once boiled blend in the PreGel Eggnog Base with an immersion blender until combined.
- Pour in batch freezer and freeze.