Scaled yield: 1,004g

• Granulated Sugar (Sucrose) 13.9% of recipe
  140g
• Dextrose 1.8% of recipe
  18g
• Nonfat Dry Milk Powder 1.8% of recipe
  18g
• Locust Bean Gum 0.1% of recipe
  1.5g
• Betty Crocker Yellow Cake Mix 7.5% of recipe
  75g
• Whole Milk (3.25% fat) 65.2% of recipe
  655g
• Heavy Cream (36% fat) 8% of recipe
  80g
• McCormick Vanilla Clear Flavor 0.1% of recipe
  1.5g
• Egg Yolk 1.5% of recipe
  15g

Allergens: dairy, eggs

Steps

1. 1

   Whisk together the sugars, nonfat dry milk powder, locust bean gum and yellow cake mix.

2. 2

   Add the dairy, vanilla & egg yolk, and whisk very well or blend for 1 - 2 minutes with an immersion blender.

3. 3

   Transfer the base to a medium-sized saucepan and heat over medium heat, stirring constantly, until visibly thickened and coats the back of a spoon or reaches 85°C / 185°F, about 8–10 minutes.

4. 4

   Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to cool for 30–45 minutes, until no longer hot. To speed up the process, place the bowl in an ice bath, submerging most of it, and stir occasionally for 30 minutes (refreshing the ice as needed) before transferring to the refrigerator. Chill completely in the refrigerator—about 4 hours or overnight for improved texture.

5. 5

   Once the mixture has cooled completely and thickened further, whisk well and then pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer's directions. The gelato will expand and should spin until it's thick and creamy but still soft enough to scoop into a storage container, about 20 to 30 minutes.

   Tip: If desired, add 10–20g rainbow sprinkles to the gelato and spin briefly without the compressor to distribute them evenly, or simply use them to garnish the finished gelato.

6. 6

   Using a rubber spatula, scoop the gelato into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 hours. When ready, the gelato should be firm enough to scoop but soft in texture. Gelato is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

7. 7

   Enjoy the gelato as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the gelato to soften outside of the freezer or in your refrigerator before eating.