Pear Gelato
Ingredients
- 1kg of Colac Neutral White Base (SGC1006P)
- 3kg Whole Milk
- 1kg Pear William Purée (SCF0863A)
Method
This fresh and fruity pear ice cream makes a sweet and refreshing treat for those late summer days. Simply combine Pear William ambient fruit purée with Colac Neutral Base Mix and milk, and churn!
How to make Pear Gelato:
- Heat the milk (70-85°c)
- Add the Colac neutral base and blend for 2+ minutes
- Allow to cool, add the Pear William purée and blend
- Then churn, decorate and store as you would normally
Enjoyed this recipe? Jazz it up next time with a ripple of caramel flavouring paste, or drizzle with Speculoos Topping Sauce for a sweetly spiced gelato!
Approximate costs
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Ravifruit Ambient Purees
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