Eggnog Gelato
Ingredients
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Unit of Measurement
- Eggnog Gelato (Hot Process)
- 2500 g whole milk
- 800 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 100 g PreGel Vanilla Mexico Superior Traditional Paste (Golden Vanilla with Specks) - 26402
- 120 g PreGel Cinnamon Traditional Paste - 58472
- 10 g ground nutmeg
- 100 g bourbon
- Eggnog Gelato (Cold Process)
- 2500 g whole milk
- 800 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 100 g PreGel Vanilla Mexico Superior Traditional Paste (Golden Vanilla with Specks) - 26402
- 120 g PreGel Cinnamon Traditional Paste - 58472
- 10 g ground nutmeg
- 100 g bourbon
Method of Preparation
Eggnog Gelato (Hot Process)
- In a large bucket, mix all ingredients.
- Heat mix to 85°C/185°F.
- Place mix in batch freezer and process according to manufacturer’s instructions.
Eggnog Gelato (Cold Process)
- In a large bucket, mix all ingredients.
- Place mix in batch freezer and process according to manufacturer’s instructions.