Cannella (Cinnamon)
By Gelato Expert
A sweet & flavorful cinnamon gelato made with Fabbri's Nevepann 50 hot process base and ground cinnamon.
1,004g batch Milk-Based Gelato
Ingredients
| Amount | Ingredient |
|---|---|
| 20g | Nonfat Dry Milk Powder |
| 140g | Granulated Sugar (Sucrose) |
| 22g | Dextrose |
| 7g | Ground Cinnamon |
| 30g | Nevepann 50C |
| 685g | Whole Milk (3.25% fat) |
| 100g | Heavy Cream (36% fat) |
Method
| Step | Instructions |
|---|---|
| 1 | Whisk together the sugars, nonfat dry milk powder, ground cinnamon and the Nevepann 50C. |
| 2 | Add the dairy. 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. |
