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.