Dulce de Leche

Scaled yield: 3,550g

• Granulated Sugar (Sucrose) 11.3% of recipe
  400g
• Dextrose 1.4% of recipe
  50g
• Nonfat Dry Milk Powder 1.4% of recipe
  50g
• Eurostella Base 50 Naturally 4.2% of recipe
  150g
• Whole Milk (3.25% fat) 63.4% of recipe
  2,250g
• Heavy Cream (36% fat) 11.3% of recipe
  400g
• Melmel Dulce de Leche Base by Leadermel 7% of recipe
  250g

Allergens: dairy

Process

Method

1. 1

   Whisk together the sugars, nonfat dry milk powder, and the base 50.

2. 2

   Add the dairy and dulce de leche base, and blend for 1 - 2 minutes with an immersion blender.

3. 3

   Heat the base until 85 degrees Celsius.

4. 4

   Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.