HOT PROCESS
| Grams | Ounces | Ingredients |
|---|---|---|
| 2700g | 95oz | whole milk |
| 600g | 21oz | sugar |
| 135g | 5oz | PreGel Diamant 50 (Milk Base) |
| 120g | 4oz | PreGel Mint - White Traditional Paste |
| 250g | 9oz | PreGel Biscotto Arabeschi® |
Directions:
- Mix the sugarand PreGel Diamant 50 (Milk Base) together.
- Add whole milk.
- Add PreGel Mint- White Traditional Paste.
- Mix with an immersion blender.
- Put into the pasteurizer.
- Pasteurize at 85°C/185°F.
- Pour mix into the batch freezer.
- Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) during exaction and/or drizzle on top.