milk based
Cake Batter Gelato
A smooth and flavorful cake batter gelato with rich notes of vanilla and yellow cake. Perfect on its own or topped with rainbow sprinkles and pieces of yellow cake. Made using Fabbri's Nevepann 50C.
Recipe
Ingredients
Scaled yield: 2,000g
- Granulated Sugar (Sucrose) 12.5% of recipe250g
- Dextrose 2% of recipe40g
- Nonfat Dry Milk Powder 1.6% of recipe32g
- Nevepann 50C 2.8% of recipe55g
- Betty Crocker Yellow Cake Mix 7.2% of recipe145g
- Whole Milk (3.25% fat) 63.5% of recipe1,270g
- Heavy Cream (36% fat) 8.5% of recipe170g
- McCormick Vanilla Clear Flavor 0.4% of recipe8g
- Pasteurized Liquid Egg Yolks 1.5% of recipe30g
Allergens: dairy, eggs
Process
Method
- 1
Whisk together the sugars, nonfat dry milk powder, yellow cake mix, and the Nevepann 50C.
- 2
Add the dairy, vanilla & egg yolks, and blend for 1 - 2 minutes with an immersion blender.
- 3
Heat the base until 85 degrees Celsius.
- 4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
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