HOT PROCESS
| Grams | Ounces | Ingredients |
|---|---|---|
| 3000g | 106oz | whole milk |
| 150g | 5oz | cream |
| 150g | 5oz | PreGel Diamant 50 (Milk Base) |
| 600g | 21oz | sugar |
| 135g | 5oz | PreGel Coffee Costa d Oro Traditional Paste |
| 90g | 3oz | PreGel Biscotto Traditional Paste (Cookie) |
Directions:
- Mix the sugar and PreGel Diamant 50 (Milk Base) together.
- Add whole milk and cream.
- Add PreGel Coffee Costa d’Oro Traditional Paste (Espresso) and PreGel Biscotto Traditional Paste (Cookie).
- Mix with an immersion blender.
- Put into the pasteurizer.
- Pasteurize at 85°C/185°F.
- Pour mix into the batch freeze.
- Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) during exaction and/or drizzle on top.