HOT PROCESS
| Grams | Ounces | Ingredients |
|---|---|---|
| 2700g | 95.2oz | whole milk |
| 200g | 7.1oz | heavy cream |
| 600g | 21oz | sugar |
| 60g | 2.1oz | dextrose |
| 135g | 5oz | PreGel Diamant 50 |
| 300g | 10.6oz | PreGel Prontociocc Traditional Paste (Chocolate) |
| 60g | 2.1oz | PreGel White Mint Traditional Paste |
| As desired | Mini marshmallows |
Directions:
- Add all the ingredients together.
- Mix carefully with an immersion blender.
- Put into the pasteurizer.
- Pasteurize at 85°C/185°F.
- Pour mix into the batch freezer.
- Decorate with Andes® Mints and/or fold into gelato. Sprinkle mini marshmallows on top.