Hazelnut Gelato

Basic ice cream base

Ingredients Preparation
  • 1200g
    whole milk
  • 480g
    Powdered dextrose
  • 360g
    powdered glucose
  • 2160g
    granulated sugar
  • 300g
    powdered skim milk
  • 95g
    stabilizer
  1. 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.

Finished hazelnut gelato

Ingredients Preparation
  1. 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.
  2. Pour into batch freezer and churn.

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