Combine all ingredients in a large plastic bucket.
Mix well for 2-3 minutes using an immersion blender.
Place in Hot Process machine and process according to machine’s instructions.
When extracting the gelato, fold in the PreGel Grisbì® Arabeschi® (Italian Lemon Cookie) – 84102
Hazelnut Lemon Cookie Gelato – Cold Process
Combine all ingredients in a large plastic bucket.
Mix well for 2-3 minutes using an immersion blender.
Place in batch freezer and process according to machine’s instructions.
When extracting the gelato, fold in the PreGel Grisbì® Arabeschi® (Italian Lemon Cookie) – 84102
Frozen Pops
Place a frozen pop mold into the blast freezer on a pan and allow to freeze for fifteen minutes.
Fill a piping bag with the hazelnut lemon cookie gelato.
Remove the mold from the blast freezer. Fill the mold with the hazelnut lemon cookie gelato. Insert the frozen pop sticks into the mold, then clean the mold with an offset spatula.
Return the mold to the blast freezer and allow the frozen pops to harden for at least one hour.
Once the popsicles have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
Place the frozen pops into a standard freezer for one hour.
Melt the PreGel Coriandolina® Coating – Lemon – 90802 to 30°C/86°F.
Remove the popsicles from the freezer and dip into the PreGel Coriandolina® Coating – Lemon – 90802. Return them to the frozen sheet tray.
Return the popsicles to the standard freezer for fifteen minutes to fully set.