Recipes: Coffee Biscotto Gelato

Coffee Biscotto Gelato

Coffee Biscotto Gelato


Grams OuncesIngredients
3000g 106ozwhole milk
150g 5ozcream
150g5ozPreGel Diamant 50 (Milk Base)
600g 21ozsugar
135g 5ozPreGel Coffee Costa d Oro Traditional Paste
90g3ozPreGel Biscotto Traditional Paste (Cookie)


  1. Mix the sugar and PreGel Diamant 50 (Milk Base) together.
  2. Add whole milk and cream.
  3. Add PreGel Coffee Costa d’Oro Traditional Paste (Espresso) and PreGel Biscotto Traditional Paste (Cookie).
  4. Mix with an immersion blender.
  5. Put into the pasteurizer.
  6. Pasteurize at 85°C/185°F.
  7. Pour mix into the batch freeze.
  8. Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) during exaction and/or drizzle on top.