Cannella (Cinnamon)

Scaled yield: 1,004g

• Nonfat Dry Milk Powder 2% of recipe
  20g
• Granulated Sugar (Sucrose) 13.9% of recipe
  140g
• Dextrose 2.2% of recipe
  22g
• Ground Cinnamon 0.7% of recipe
  7g
• Nevepann 50C 3% of recipe
  30g
• Whole Milk (3.25% fat) 68.2% of recipe
  685g
• Heavy Cream (36% fat) 10% of recipe
  100g

Allergens: dairy

Process

Method

1. 1

   Whisk together the sugars, nonfat dry milk powder, ground cinnamon and the Nevepann 50C.

2. 2

   Add the dairy. 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.