Cinnamon French Toast Gelato (Hot Process)
| Grams | Ounces | Ingredients |
|---|---|---|
| 3700g | 130oz | milk |
| 340g | 12oz | french bread |
| 200g | 7oz | cream (36% butterfat) |
| 70g | 2.5oz | brown butter |
| 450g | 15.8oz | sugar |
| 90g | 3.2oz | PreGel Dextrose |
| 150g | 5.3oz | PreGel Nonfat Dry Milk |
| 200g | 7oz | PreGel Ovissimo® (Pasteurized EggYolks) |
| 100g | 3.5oz | PreGel Cinnamon Traditional Paste |
| 150g | 5.3oz | PreGel Diamant 50 (Milk Base - Hot Process) |
Method of Preparation
- Slice and brown bread in the oven.
- Add milk to toasted bread and allow to rest overnight in the
refrigerator. - Strain out bread to get 3000g of infused milk.
- Add the cream, brown butter, PreGel Cinnamon Traditional
Paste and PreGel Ovissimo® (Pasteurized Egg Yolk). - Mix together the rest of the dry ingredients and add to liquid.
- Mix well with an immersion blender for 2-3 minutes.
- Heat to 85°C/185°F, then freeze in a batch freezer.
Find all the recipes for 5-Ways at www.pregelrecipes.com
and select the Views From the Tree category.
