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Dulce de Leche

By Gelato Expert

A flavorful and creamy dulce de leche gelato using Stella Base 50.

Dulce de Leche
3,550g batch Milk-Based Gelato

Ingredients

AmountIngredient
400g
Granulated Sugar (Sucrose)
50g
Dextrose
50g
Nonfat Dry Milk Powder
150g
Eurostella Base 50 Naturally
2,250g
Whole Milk (3.25% fat)
400g
Heavy Cream (36% fat)
250g
Melmel Dulce de Leche Base by Leadermel

Method

StepInstructions
1
Whisk together the sugars, nonfat dry milk powder, and the base 50.
2
Add the dairy and dulce de leche base, 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.
Dulce de Leche Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Dulce de Leche image
Milk-Based Gelato

Dulce de Leche

A flavorful and creamy dulce de leche gelato using Stella Base 50.

Gelato Expert

View profile
Updated Yield 3,550g

Recipe

Ingredients

Scaled yield: 3,550g

  • Granulated Sugar (Sucrose) 11.3% of recipe
    400g
  • Dextrose 1.4% of recipe
    50g
  • Nonfat Dry Milk Powder 1.4% of recipe
    50g
  • Eurostella Base 50 Naturally Supplied by Stella 4.2% of recipe
    150g
  • Whole Milk (3.25% fat) 63.4% of recipe
    2,250g
  • Heavy Cream (36% fat) 11.3% of recipe
    400g
  • Melmel Dulce de Leche Base by Leadermel 7% of recipe
    250g

Allergens: dairy

Steps

  1. 1

    Whisk together the sugars, nonfat dry milk powder, and the base 50.

  2. 2

    Add the dairy and dulce de leche base, and blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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