
COLD PROCESS
Grams | Ounces | Ingredients |
---|---|---|
2700g | 95oz | whole milk |
270g | 9.5oz | heavy cream |
600g | 21oz | sugar |
270g | 9.5oz | PreGel Totalbase® (Water & Milk Base) |
120g | 4.2oz | PreGel Vanilla Velvet Traditional Paste |
200g | 7oz | PreGel Fragolissima Arabeschi® |
300g | 10.6oz | sponge cake or angel food cake |
Directions:
- Pour the whole milk and heavy cream into a large bucket/container.
- Mix the sugar and PreGel Totalbase® (Water & Milk Base) in a separate container.
- Slowly add the dry mix to the liquid mix while slowly blending with an immersion mixer.
- Add the PreGel Vanilla Velvet Traditional Paste (American Vanilla) and blend for 3-4 minutes until everything is well incorporated.
- Pour liquid mixture into the batch freezer and follow machine directions.
- Extract gelato into a gelato pan.
- Fold in PreGel Fragolissima Arabeschi® (Whole Strawberries) and sponge or angel food cake.