Oatmeal Cookie Gelato
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Yield
panUnit of Measurement
- 3000 g whole milk
- 300 g cream
- 510 g sugar
- 90 g PreGel Dextrose - Sweetening Agent - 83612
- 500 g oatmeal cookie pieces
- 300 g PreGel Totalbase®-301148
- 30 g PreGel Cinnamon Traditional Paste - 58472
- Hot Process - Intermediate
- 3000 g whole milk
- 300 g cream
- 510 g sugar
- 90 g PreGel Dextrose - Sweetening Agent - 83612
- 90 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 500 g oatmeal cookie pieces
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 30 g PreGel Cinnamon Traditional Paste - 58472
Method of Preparation
Instructions for Cold Process - Beginner
- 1.In a large mixing container place the milk, cream, and PreGel Cinnamon Traditional Paste - 58472.
- 2.Mix together all of the dry ingredients to remove any lumps.
- 3.With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients.
- 4.Mix well for 2-3 minutes.
- 5.Add the oatmeal cookie pieces, and blend well.
- 6.Allow to infuse overnight, then strain.
- 7.Process in a batch freezer.
Instructions for Hot Process - Intermediate
- 1.In a large mixing container place the milk, cream, and PreGel Cinnamon Traditional Paste - 58472.
- 2.Mix together all of the dry ingredients to remove any lumps.
- 3.With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients.
- 4.Mix well for 2-3 minutes.
- 5.Heat to 85°C.
- 6.Add the oatmeal cookie pieces, and blend well.
- 7.Allow to infuse overnight, then strain.
- 8.Process in an ice cream machine according to machine instructions.