Cookies (Italian Cookies & Cream)
A creamy, sweet cookie gelato inspired by the popular flavor made famous by Mec3. A rich shortbread cookie flavor is paired with chocolate-coated cookie pieces and ribbons of chocolate sauce throughout—a favorite among both kids and adults. Made with Fabbri's Nevepann 50.
Recipe
Ingredients
Scaled yield: 2,010g
- Granulated Sugar (Sucrose) 12.7% of recipe255g
- Dextrose 1.5% of recipe30g
- Nonfat Dry Milk Powder 1.7% of recipe35g
- Nevepann 50C 3% of recipe60g
- Whole Milk (3.25% fat) 68.2% of recipe1,370g
- Heavy Cream (36% fat) 8% of recipe160g
- Pasta Biscottino 5% of recipe100g
Allergens: dairy
Process
Method
- 1
Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C.
- 2
Add the dairy and pasta biscottino. Blend for 1 - 2 minutes with an immersion blender.
- 3
Heat the base until 85 degrees Celsius.
- 4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
- 5
Add the Cookies paste during extraction, swirling it throughout as a variegato. Use as much or as little as desired, and reserve some for garnishing the finished gelato.
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