Spiced Apple Cider Gelato Base Diamant 50
Difficulty
Intermediate
Base
Diamant 50
Process
Hot Process
Servings
1
5L pan
Servings
1
5L pan
Ingredients
3000
g
whole milk
150
g
heavy cream
540
g
suagr
60
g
PreGel Dextrose – Sweetening Agent – 83612
150
g
PreGel Nonfat Dry Milk – Grade A – Low Heat – 314005
150
g
PreGel Diamant 50 – Milk Base – Hot Process – 301138
200
g
PreGel Spiced Apple Cider Traditional Paste – 30362
Instructions
Mix all ingredients together.
Blend with immersion blender.
Heat the mix to 85°C/185°F
Let the mix age and hydrate for ½ hour (preferred).
Pour in batch freezer and freeze.