PreGel Recipes

Vanilla Whiskey Caramel Gelato

KeywordAlcohol
GelatoAlcohol

Ingredients

Cold Process
450g PreGel Base Allegra – Alcoholic Base – Hot/Cold Process – 30216815.9oz
450g sugar15.9oz
100g dextrose3.5oz
100g skim milk powder3.5oz
300g cream10.6oz
2750g whole milk97.0oz
300g whiskey – medium quality10.6oz
100g PreGel Vanilla Tahiti Traditional Paste (Tahitian Style with Specks) – 489023.5oz
PreGel Mou Topping – Creamy Caramel – 19906

Hot Process

450g PreGel Base Allegra – Alcoholic Base – Hot/Cold Process – 30216815.9oz
450g sugar15.9oz
100g dextrose3.5oz
100g skim milk powder3.5oz
300g cream10.6oz
2750g whole milk97.0oz
300g whiskey – medium quality10.6oz
100g PreGel Vanilla Tahiti Traditional Paste (Tahitian Style with Specks) – 489023.5oz
PreGel Mou Topping – Creamy Caramel – 19906

Instructions

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.