Frutti di Bosco Gelato

Scaled yield: 1,125g

• Granulated Sugar (Sucrose) 14.7% of recipe
  165g
• Dextrose 2.8% of recipe
  32g
• Nonfat Dry Milk Powder 2.2% of recipe
  25g
• Nevepann 50C 2.7% of recipe
  30g
• Whole Milk (3.25% fat) 52.9% of recipe
  595g
• Heavy Cream (36% fat) 8.9% of recipe
  100g
• Coarse Salt 0.1% of recipe
  1g
• Blueberry 4.9% of recipe
  55g
• Strawberry 4.9% of recipe
  55g
• Raspberry 4.9% of recipe
  55g
• Citrus Zest 0.2% of recipe
  2g
• Vanilla Bean optional 0.2% of recipe
  2g
• Delipaste Strawberry optional 0.7% of recipe
  8g

Allergens: dairy

Process

Method

1. 1

   Macerate the berries with the granulated sugar from this recipe, lightly crushing or cutting the berries into small pieces first. Allow the mixture to rest for 30 minutes to 4 hours (if over 30 minutes, refrigerate the mixture).

2. 2

   Whisk together the dextrose, salt, nonfat dry milk powder, and the Nevepann 50C.

3. 3

   Add the dairy, vanilla (optional), citrus zest, strawberry delipaste (optional), macerated berries, and blend for 1 - 2 minutes with an immersion blender.

   Tip: Pro tip! You can also heat and cool the base first, then blend in the macerated berries just before churning for a brighter, fresher berry flavor. If skipping the cooking step, warm the macerated berries briefly in the microwave in short bursts. This can help enhance both the flavor and aroma of the fruit before churning.

4. 4

   Heat the base until 85 degrees Celsius.

5. 5

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