Gianduiotto Rock Gelato Base Sublime
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Unit of Measurement
- 3000 g whole milk
- 300 g heavy cream
- 540 g sugar
- 100 g PreGel Dextrose
- 100 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Base Sublime - 94008
- 640 g PreGel Gianduiotto Rock Traditional Paste (Chocolate Hazelnut with Pieces) - 91302
Method of Preparation
- Mix together all ingredients using an immersion blender.
- Heat the mix to 85°C/185°F.
- 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.