Maple Gelato Base Diamant 50
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Ingredients
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Yield
5L PanUnit of Measurement
- 3000 g whole milk
- 150 g heavy cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 200 g PreGel Maple Traditional Paste - 31562
Method of Preparation
- Mix all ingredients together.
- Blend with immersion blender.
- Heat the mix to 85°C/185°F
- Let the mix age and hydrate for ½ hour (preferred).
- Pour in batch freezer and freeze.