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
  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.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528