Mable Gelato Totalbase
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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
- 300 g PreGel Totalbase®-301148
- 200 g PreGel Maple Traditional Paste - 31562
Method of Preparation
- Mix all ingredients together.
- Blend with immersion blender.
- Let the mix age and hydrate for ½ hour (preferred).
- Pour in batch freezer and freeze.