PreGel Recipes

Eggnog Gelato

KeywordAlcohol
GelatoAlcohol

Ingredients

Eggnog Gelato (Hot Process)

2500g whole milk
800g cream
540g sugar
60g PreGel Dextrose – Sweetening Agent – 83612
150g PreGel Nonfat Dry Milk – Grade A – Low Heat – 314005
150g PreGel Diamant 50 – Milk Base – Hot Process – 301138
100g PreGel Vanilla Mexico Superior Traditional Paste (Golden Vanilla with Specks) – 26402
120g PreGel Cinnamon Traditional Paste – 58472
10g ground nutmeg
100g bourbon

Eggnog Gelato (Cold Process)

2500g whole milk
800g cream
540g sugar
60g PreGel Dextrose – Sweetening Agent – 83612
300g PreGel Totalbase®-301148
100g PreGel Vanilla Mexico Superior Traditional Paste (Golden Vanilla with Specks) – 26402
120g PreGel Cinnamon Traditional Paste – 58472
10g ground nutmeg
100g bourbon

Instructions

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.