Marshmallow Breakfast Cereal Gelato
Difficulty
Intermediate
Base
Totalbase
Process
Cold Process
Gelato
Modern Gelato
Servings
1
pan
Servings
1
pan
Ingredients
3000
g
whole milk
150
g
cream
540
g
sugar
60
g
PreGel Dextrose – Sweetening Agent – 83612
300
g
PreGel Totalbase®-301148
454
g
marshmallow breakfast cereal
as needed
dehydrated marshmallows
Instructions
Combine all ingredients together
Blend with immersion blender.
Let the mix age and hydrate for ½ hour (preferred) and strain.
Pour in batch freezer and freeze.