Coffee Cookie Crunch Gelato

Ingredients

Cold Process

• 3000 gr. whole milk
• 300 gr. cream
• 510 gr. sugar
• 90 gr. PreGel Dextrose (Sweetening Agent)
• 300 gr. PreGel Totalbase (Water & Milk Base – Cold Process)
• 120 gr. PreGel Coffee Costa d’Oro Traditional Paste (Espresso)
• 135 gr. PreGel Biscotto Traditional Paste (Cookie)
• as needed PreGel Biscotto Arabeschi (Chocolate & Cookie)

Hot Process

• 3000 gr. whole milk
• 300 gr. cream
• 510 gr. sugar
• 90 gr. PreGel Dextrose (Sweetening Agent)
• 90 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat)
• 150 gr. PreGel Diamant 50 (Milk Base – Hot Process)
• 120 gr. PreGel Coffee Costa d’Oro Traditional Paste (Espresso)
• 135 gr. PreGel Biscotto Traditional Paste (Cookie)
• as needed PreGel Biscotto Arabeschi (Chocolate & Cookie)

Method

Cold Process

1. In a large mixing container place the milk, cream, PreGel Biscotto Traditional Paste Cookie and Coffee Costa d’Oro Traditional Paste Espresso.
2. Mix together all of the dry ingredients to remove any lumps.
3. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well.
4. Process in an ice cream machine according to machine instructions.
5. Fold in PreGel Biscotto Arabeschi (Chocolate & Cookie).

Hot Process

1. In a large mixing container place the milk, cream, PreGel Biscotto Traditional Paste Cookie and Coffee Costa d’Oro Traditional Paste Espresso.
2. Mix together all of the dry ingredients to remove any lumps.
3. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well.
4. Heat to 30 °C.
5. Process in an ice cream machine according to machine instructions.
6. Fold in PreGel Biscotto Arabeschi (Chocolate & Cookie) as needed.

Source: http://www.pregelrecipes.com