Cold Process Hazelnut Gelato

Scaled yield: 1,142g

• Nevepann Belpanna 100CF 5.3% of recipe
  60g
• Granulated Sugar (Sucrose) 12.3% of recipe
  140g
• Dextrose 3.5% of recipe
  40g
• Nonfat Dry Milk Powder 3.5% of recipe
  40g
• Whole Milk (3.25% fat) 56.9% of recipe
  650g
• Heavy Cream (36% fat) 8.8% of recipe
  100g
• Delipaste Creamy Hazelnut 9.6% of recipe
  110g
• Coarse Salt 0.2% of recipe
  2g

Allergens: dairy

Process

Method

1. 1

   Add all dry ingredients together and whisk thoroughly.

2. 2

   Add the liquid ingredients and blend using an immersion blender for 1–2 minutes until the base is smooth.

3. 3

   Freeze in your batch freezer immediately or for better results, transfer the base to an airtight container and refrigerate for 4–12 hours.

4. 4

   Blend again briefly with an immersion blender to re-emulsify the base.

5. 5

   Pour into your batch freezer and freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.