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Home / Sweet Potato Pie Frozen Pops

Sweet Potato Pie Frozen Pops

Sweet Potato Pie Frozen Pops

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Sweet Potato Pie Gelato - Cold Process
  • Cinnamon Semifreddo
  • Frozen Pops
  • Sweet Potato Pie Gelato - Hot Process

Sweet Potato Pie Gelato - Cold Process

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
300g (10.6oz)
10g (0.4oz)
400g (14.1oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients 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 the manufacturer's instructions.

Cinnamon Semifreddo

1000g (35.3oz)
150g (5.3oz)
35g (1.2oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients in the bowl of a stand mixer with a whisk attachment.
  2. Whip until the mix reaches stiff peaks.

Frozen Pops

as needed
as needed
as needed
1 each (0.0oz)

Method of Preparation

  1. Place into the blast freezer on a pan and allow to freeze for fifteen minutes.
  2. Fill a piping bag with the Sweet Potato Pie Gelato.
  3. Remove the mold from the blast freezer. Fill the mold with the Sweet Potato Pie Gelato, leaving about a quarter of an inch at the top of the mold.
  4. Insert the wooden sticks into the mold.
  5. Return the mold to the blast freezer and allow the pops to harden.
  6. Fill the remainder of the mold with .
  7. Return the mold to the blast freezer, and allow the pops to freeze.
  8. Once the frozen pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
  9. Pipe a dollop of Cinnamon Semifreddo on top of the Sweet Potato Pie Frozen Pop.

Sweet Potato Pie Gelato - Hot Process

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
10g (0.4oz)
400g (14.1oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Heat mixture to 85°C/185°F.
  4. Process in a batch freezer according to the manufacturer's instructions.