Banana Bread Bourbon Gelato

Hot Process Instructions:

3000g               (105.8oz)          whole milk

300g                  (10.6oz)            cream

500g                  (17.6oz)             sugar

60g                     (2.1oz)              PreGel Dextrose

150g                   (5.3oz)              PreGel Nonfat Dry Milk (Grade A, Low Heat)

150g                   (5.3oz)              PreGel Diamant 50 (Milk Base – Hot Process)

100g                   (3.5oz)              PreGel Banana Fortefrutto

200g                   (7.1oz)              bourbon #1

60g                     (2.1oz)              bourbon #2

450g                  (15.9oz)             banana bread, cut into small pieces

Method of Preparation:

1. Combine the nine ingredients in a large plastic bucket.

2. Mix well for 2-3 minutes using an immersion blender.

3. Place in Hot Process machine and process according to machine’s instructions.

4. When extracting the gelato, fold in the cut pieces of banana bread.

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