Ingredients
- 3000 gr. whole milk
- 150 gr. cream
- 540 gr. sugar
- 60 gr. PreGel Dextrose (Sweetening Agent)
- 150 gr. PreGel Diamant 50 (Milk Base – Hot Process)
- 150 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat)
- as needed chocolate cookie crumbs
- as needed sugar cookie tombstones
Method
- Combine all ingredients in a large plastic bucket.
- Mix well for 2 – 3′ using an immersion blender.
- Place in Hot Process machine and process according to machine’s instructions.
- Extract the gelato and flatten it into the pan.
- Sprinkle the chocolate cookie crumbs over the entire surface of the gelato.
- Insert the sugar cookie tombstones into the gelato in an attractive manner.