PreGel Recipes

Hazelnut Gelato

BaseDiamant 50, Totalbase
GelatoClassic Gelato, Standard Gelato Recipe

Servings

1pan

Servings

1pan

Ingredients

Cold Process

3000g whole milk
150g heavy cream
540g sugar
70g PreGel Dextrose – Sweetening Agent – 83612
270g PreGel Totalbase®-301148
400g PreGel Hazelnut Regina Traditional Paste (Light Roasted) – 51502
15g PreGel SETAGEL®Vellutina® – Sorbitol Paste – 70472

Hot Process

3000g whole milk
150g heavy cream
540g sugar
70g PreGel Dextrose – Sweetening Agent – 83612
150g PreGel Diamant 50 – Milk Base – Hot Process – 301138
400g PreGel Hazelnut Regina Traditional Paste (Light Roasted) – 51502
15g PreGel SETAGEL®Vellutina® – Sorbitol Paste – 70472

Instructions

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.