Vanilla Whiskey Caramel Gelato
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Ingredients
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Unit of Measurement
- Cold Process
- 450 g PreGel Base Allegra - Alcoholic Base - Hot/Cold Process - 302168 15.9oz
- 450 g sugar 15.9oz
- 100 g dextrose 3.5oz
- 100 g skim milk powder 3.5oz
- 300 g cream 10.6oz
- 2750 g whole milk 97.0oz
- 300 g whiskey - medium quality 10.6oz
- 100 g PreGel Vanilla Tahiti Traditional Paste (Tahitian Style with Specks) - 48902 3.5oz
- PreGel Mou Topping - Creamy Caramel - 19906
- Hot Process
- 450 g PreGel Base Allegra - Alcoholic Base - Hot/Cold Process - 302168 15.9oz
- 450 g sugar 15.9oz
- 100 g dextrose 3.5oz
- 100 g skim milk powder 3.5oz
- 300 g cream 10.6oz
- 2750 g whole milk 97.0oz
- 300 g whiskey - medium quality 10.6oz
- 100 g PreGel Vanilla Tahiti Traditional Paste (Tahitian Style with Specks) - 48902 3.5oz
- PreGel Mou Topping - Creamy Caramel - 19906
Method of Preparation
Instructions for Cold Process
- Combine all ingredients except PreGel Mou Topping (Creamy Caramel) - 19906 in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machine's instructions.
- Top with PreGel Mou Topping (Creamy Caramel) - 19906.
Instructions for Hot Process
- Combine all ingredients except PreGel Mou Topping (Creamy Caramel) - 19906 in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine and process according to machine's instructions.
- Top with PreGel Mou Topping (Creamy Caramel) - 19906.