Pistachio Crema Ice Cream Diamant 50
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Ingredients
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Unit of Measurement
- 2300 g whole milk
- 1000 g heavy cream
- 540 g sugar
- 80 g PreGel Dextrose
- 140 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 300 g PreGel Pistachio Crema Traditional Paste (Pistachio and Almond)- 53702
Method of Preparation
- Mix all ingredients together.
- Blend with immersion blender.
- Let the mix age and hydrate for ½ hour (optional).
- Pour in batch freezer and freeze.