Gelato Nocciolata Bianca
Gelato Nocciolata Bianca — an IRCA recipe, makes 3750 g total. Uses Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca.
- milk heating temperature
- 50 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 2250 g |
| Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca | 1500 g |
Method
Heat the milk up to 50°C, add NOCCIOLATA BIANCA, mix with a hand blender and put into the batch freezer.
Variegate with NOCCIOLATA BIANCA.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.