Hazelnut Gelato

Scaled yield: 3,190g

• Granulated Sugar (Sucrose) 13% of recipe
  415g
• Dextrose 2.4% of recipe
  75g
• Nonfat Dry Milk Powder 1.7% of recipe
  55g
• Nevepann 50C 2.8% of recipe
  90g
• Coarse Salt 0.2% of recipe
  5g
• Whole Milk (3.25% fat) 67.4% of recipe
  2,150g
• Heavy Cream (36% fat) 6.3% of recipe
  200g
• Delipaste Creamy Hazelnut 6.3% of recipe
  200g

Allergens: dairy

Process

Method

1. 1

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

2. 2

   Add the dairy and hazelnut paste. 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.