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Coconut Gelato
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QimiQ
Benefits
Variable creative possiblities
Longer presentation times possible under proper refrigeration
Creamy indulgent taste with less fat
15
easy
Ingredients for 2000 g
300 g
QimiQ Whip
690 ml
Milk
240 g
Sugar
70 g
Dextrose
6 g
Ice cream stabilizer Cremodan 30
2 g
Salt
690 g
Coconut puree
Method
1.
Place the QimiQ Whip, milk and sugar in a pan and heat to 120° F.
2.
Mix the dextrose, salt and ice cream stabilizer together.
3.
Stir the dextrose mix into the QimiQ Whip and continue to heat to 165° F. Chill quickly on ice, add the coconut puree and mix well.
4.
Chill the mixture for at least 2 hours.
5.
Run through an ice cream batcher, dispense into a prefrozen container and freeze.