Additional information
| Category | Gelato, Ice Cream & Sorbetto |
|---|---|
| Difficulty | Basic |
| Yield | One 5-Liter Pan |
Cucumber Mint Gelato
Gelato, Ice Cream & Sorbetto
Description
Gelato
| Amount | |
| Itaberco Milk Base 100 (BL-100) | 300g |
| Sugar | 550g |
| Dextrose | 50g |
| Nonfat Dry Milk (Lo-Heat) | 100g |
| Itaberco Tart Yogurt Flavor (1805) | 120g |
| Fresh Nonfat Greek Yogurt | 1,000g |
| Whole Milk | 1,500g |
| Cucumber Puree | 500g |
Garnish
| Amount | |
| Cucumber Wedges | As Desired |
| Fresh Minced Mint | 8-10 Leaves |
1
Pour all ingredients together into a clean bucket.
2
Blend evenly with an immersion blender.
3
Pour mix into bath freezer and freeze.
4
If desired, garnish with cucumber wedges and mint.
