Sugar Cookie Gelato

Ingredients:

3000g (105.8 oz)                       whole milk

150g (5.3 oz)                                cream

540g (19.0 oz)                             sugar

60g (2.1 oz)                                   PreGel Dextrose

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

150g (5.3 oz)                                nonfat dry milk

120g (4.2 oz)                                PreGel Vanilla Velvet Paste 

240g (8.5 oz)                               PreGel Biscotto Traditional Paste

Method Of Preparation:

1) Combine all ingredients in a large bucket.

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

3) Place in Hot Process machine and process according to machines instructions.

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