Recipes: Mint Chocolate Crisp Gelato

Posted on January 20, 2009 by - Issue 2 : Winter 2009, Recipes

Mint Chocolate Crisp Gelato

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.