Hazelnut Gelato
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Ingredients
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Yield
panUnit of Measurement
- Cold Process
- 3000 g whole milk
- 150 g heavy cream
- 540 g sugar
- 70 g PreGel Dextrose - Sweetening Agent - 83612
- 270 g PreGel Totalbase®-301148
- 400 g PreGel Hazelnut Regina Traditional Paste (Light Roasted) - 51502
- 15 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- Hot Process
- 3000 g whole milk
- 150 g heavy cream
- 540 g sugar
- 70 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 400 g PreGel Hazelnut Regina Traditional Paste (Light Roasted) - 51502
- 15 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
Method of Preparation
Cold Process
- Mix all of the ingredients together and blend with an immersion blender.
- Pour into batch freezer and freeze.
Hot Process
- Mix all of the ingredients together and blend with an immersion blender.
- Pasteurize the mix to 85°C/185°F.
- Pour into the batch freezer and freeze.
