Nutty Ice Cream Cone
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Ingredients
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Unit of Measurement
- Vanilla Ice Cream
- 1675 g skim milk
- 1625 g heavy cream
- 520 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 120 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 140 g PreGel Vanilla Velvet Traditional Paste - American Vanilla - 48902
- Final Assembly
- PreGel Pino Pinguino® Original Arabeschi® - Chocolate Hazelnut - 82272
- PreGel Coriandolina® Coating - Chocolate - 90602
- crushed nuts
Method of Preparation
Vanilla Ice Cream (Hot Process)
- 1.In a large container, combine all ingredients.
- 2.Mix well with an immersion blender for 2-3 minutes.
- 3.Place in Hot Process machine and follow the machine instructions.
Final Assembly
- 1.Carefully fill small sphere molds with PreGel Pino Pinguino® Original Arabeschi® (Chocolate Hazelnut) - 82272. Place in blast freezer and allow to freeze completely.
- 2.Pipe Vanilla Ice Cream in the bottom half of a sphere mold. Place a sphere of PreGel Pino Pinguino® Original Arabeschi® (Chocolate Hazelnut) - 82272 into the center of the mold. Top with the top half of the mold and secure it closed. Continue to pipe Vanilla Ice Cream into sphere mold, filling completely. Place in blast freezer and allow to freeze completely.
- 3.Remove ice cream sphere from mold.
- 4.Pipe Vanilla Ice Cream into desired cone, filling completely and then place ice cream sphere on top of cone.
- 5.Store in freezer for at least 1 hour before coating.
- 6.Melt PreGel Coriandolina® Coating - Chocolate - 90602 and dip cone to coat ice cream completely.
- 7.Before PreGel Coriandolina® Coating - Chocolate - 90602 sets, roll in crushed nuts as desired.
- 8.Store in display case.