Coconut Gelato Diamant 50
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Ingredients
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Unit of Measurement
- 3000 g whole milk
- 300 g heavy cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 280 g PreGel Coconut Traditional Paste - 50402
- As needed PreGel Pepita® Arabeschi®
Method of Preparation
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Heat mix to 85°C/185°F.
- Let mix age and hydrate for ½ hour (optional).
- Pour mix into batch freezer and process according to manufacturer's instructions.
- Upon extraction garnish with PreGel Pepita® Arabeschi®.