Hello wise people … Since many places that serve pizza also serve gelato, I’m hoping that some of you who do may have an answer for this.
What do you use for your gelato base? We were planning to get our base (hot process) from pregel but since we have a pasteurizing machine have been considering making our own base rather than purchasing it dry. As far as I can tell, a premade base is basically a smattering of this emulsifier and that preservative.
Any thoughts on this? What do you all use? Does anyone do a simple egg, sugar, milk (or cornmeal, sugar, milk) base then add your flavoring? Any input is appreciated!
And now back to your regularly scheduled pizza talk …
What do you use for your gelato base? We were planning to get our base (hot process) from pregel but since we have a pasteurizing machine have been considering making our own base rather than purchasing it dry. As far as I can tell, a premade base is basically a smattering of this emulsifier and that preservative.
Any thoughts on this? What do you all use? Does anyone do a simple egg, sugar, milk (or cornmeal, sugar, milk) base then add your flavoring? Any input is appreciated!
And now back to your regularly scheduled pizza talk …
Last edited: