Hazelnut Gelato

Recipe

ingredients	preparation
1200g Whole milk 480g Powdered dextrose 360g powdered glucose 2160g granulated sugar 300g powdered skim milk 95g stabilizer	Combine the whole milk, powdered dextrose, and glucose, sugar, powdered skim milk and stabilizer in a saucepan. Heat the mixture, stirring constantly to 180°F. Cool down completely.

ingredients	preparation
1925g Basic ice cream base 25g Whole milk 125g granulated sugar 195g heavy cream 25g powdered skim milk 195g Nut Pastes - Hazelnut Praline/Paste - Six 7# cans	Combine 1925 grams of the Basic Ice Cream Base with the whole milk, sugar, cream, powdered skim milk, and American Almond® praline paste. Quickly chill the ice cream base over an ice bath. Refrigerate the ice cream base overnight. Pour into batch freezer and churn.