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Home / Biscotto Gelato with Pino Pinguino® Nocciolino

Biscotto Gelato with Pino Pinguino<sup>®</sup> Nocciolino

Biscotto Gelato with Pino Pinguino® Nocciolino

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner/Intermediate

  • Components Of Recipe
  • Hot Process
  • Cold Process

Hot Process

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
320g (11.3oz)
As needed

Method of Preparation

  1. Combine all ingredients except in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Heat mix to 85°C/185°F. Cool and age if desired.
  4. Place in gelato batch freezer and process according to machine instructions.
  5. Upon extraction, fold in .

Cold Process

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
300g (10.6oz)
320g (11.3oz)
As needed

Method of Preparation

  1. Combine all ingredients except in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in batch freezer and process according to machines instructions.
  4. Upon extraction,® fold in .
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