Want to really make your caramel gelato recipes pop? We’ve got you covered. Simply mix your ice cream and deep-frozen desserts with Callebaut® Ice Chocolate Gold for a unique, creamy texture and a hard, snappy crack that just keeps your customers coming back for more! It’s a mesmerizing combination of caramel and Callebaut® Fior Di Cao that will attract any authentic Italian ice cream lover!
Yield: 4 kg (± 4.5 L) of gelato ready to serve
Mix well with an immersion blender (± 2 mins.). To achieve a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning.