Maple Gelato Base Diamant 50

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Ingredients

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Yield

5L Pan

Unit of Measurement

Method of Preparation

  1. Mix all ingredients together.
  2. Blend with immersion blender.
  3. Heat the mix to 85°C/185°F
  4. Let the mix age and hydrate for ½ hour (preferred).
  5. Pour in batch freezer and freeze.

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