Oatmeal Cookie Gelato
Base
Diamant 50
,
Totalbase
Gelato
Modern Gelato
Servings
1
pan
Servings
1
pan
Ingredients
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
Instructions
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.