Vanilla Brownie Brittle Gelato

Ingredients

Hot Process

• 3000 gr. whole milk
• 150 gr. cream
• 540 gr. sugar
• 60 gr. PreGel Dextrose (Sweetening Agent)
• 150 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat)
• 150 gr. PreGel Diamant 50 (Milk Base – Hot Process)
• 140 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
• as needed PreGel Brownie Brittle Arabeschi

Cold Process

• 3000 gr. whole milk
• 150 gr. cream
• 540 gr. sugar
• 60 gr. PreGel Dextrose (Sweetening Agent)
• 300 gr. PreGel Totalbase (Water & Milk Base – Cold Process)
• 140 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
• as needed PreGel Brownie Brittle Arabeschi

Method

Hot Process

1. In a large bucket
2. Mix all ingredients.
3. Heat mix to 85 °C.
4. Place mix in batch freezer and process according to manufacturer’s instructions.
5. Upon extraction, fold in PreGel Brownie Brittle Arabeschi

Cold Process

1. In a large bucket, mix all ingredients.
2. Place mix in batch freezer and process according to manufacturer’s instructions.
3. Upon extraction, fold in PreGel Brownie Brittle Arabeschi.

Source: http://www.pregelrecipes.com/