milk based
Classic Vanilla Gelato
A smooth, clean vanilla gelato made with Stella Base 50 and a vanilla paste from Montebianco. A reliable go-to base for building and refining a class vanilla flavor.
Recipe
Ingredients
Scaled yield: 1,998g
- Granulated Sugar (Sucrose) 12.3% of recipe246g
- Dextrose 1.6% of recipe32g
- Eurostella Base 50 Naturally 3.8% of recipe75g
- Nonfat Dry Milk Powder 1.5% of recipe30g
- Whole Milk (3.25% fat) 62.8% of recipe1,255g
- Heavy Cream (36% fat) 13.3% of recipe265g
- Vaniglia Tahiti Paste 4.8% of recipe95g
Allergens: dairy
Process
Method
- 1
Whisk together the sugar, dextrose, nonfat milk powder and the base 50.
- 2
Add the dairy and vanilla paste, and blend with an immersion blender for 1 - 2 minutes until all of the dry ingredients are well incorporated into the liquid.
- 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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