Vanilla Bourbon Gelato
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Ingredients
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Unit of Measurement
- 2750 g whole milk
- 300 g heavy cream
- 450 g PreGel Base Allegra - Alcoholic Base - Hot/Cold Process - 302168
- 400 g sugar
- 70 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 250 g bourbon whiskey - 40%
- 147 g PreGel Vanilla Velvet Traditional Paste - American Vanilla - 48902
Method of Preparation
- Combine all ingredients in a large bucket, and mix well with an immersion blender.
- Place mix in batch freezer and process according to manufacturer’s instructions.