Milk-Based Gelato

Espresso Gelato

Name: Espresso Gelato
Yield: 1998 grams
Ingredients: 360g Granulated Sugar (Sucrose); 3g Neutro; 12g Superneutro Milk; 60g Glucose Powder (DE 40-42); 23g Dextrose; 100g Nonfat Dry Milk Powder; 10g Instant Espresso Powder; 900g Water; 360g Heavy Cream (36% fat); 145g Brewed Espresso; 25g Egg Yolk

A classic Italian-style espresso gelato with brewed espresso, instant espresso, and egg yolks, delivering a bold and sweet espresso flavor.

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Updated August 1, 2026 Yield 1,998g

Recipe

Ingredients

Scaled yield: 1,998g

Granulated Sugar (Sucrose) 18% of recipe
360g
Neutro Supplied by PreGel 0.2% of recipe
3g
Superneutro Milk Supplied by PreGel 0.6% of recipe
12g
Glucose Powder (DE 40-42) 3% of recipe
60g
Dextrose 1.2% of recipe
23g
Nonfat Dry Milk Powder 5% of recipe
100g
Instant Espresso Powder 0.5% of recipe
10g
Water 45% of recipe
900g
Heavy Cream (36% fat) 18% of recipe
360g
Brewed Espresso 7.3% of recipe
145g
Egg Yolk 1.3% of recipe
25g

Allergens: dairy, eggs

Steps

1
Mix the sugar, superneutro, and neutro together first.
2
Add the glucose, dextrose, nonfat milk powder, and the instant espresso powder, then whisk.
3
Add the water, cream, brewed espresso, and egg yolks. Blend well.
4
Heat the base until 85 degrees Celsius.
5
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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Espresso Gelato

Ingredients

Method

Espresso Gelato

Ingredients

Steps

Made from this recipe

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Amount	Ingredient
360g	Granulated Sugar (Sucrose)
60g	Glucose Powder (DE 40-42)
23g	Dextrose
3g	Neutro
12g	Superneutro Milk
100g	Nonfat Dry Milk Powder
10g	Instant Espresso Powder
145g	Brewed Espresso
900g	Water
360g	Heavy Cream (36% fat)
25g	Egg Yolk

Step	Instructions
1	Mix the sugar, superneutro, and neutro together first.
2	Add the glucose, dextrose, nonfat milk powder, and the instant espresso powder, then whisk.
3	Add the water, cream, brewed espresso, and egg yolks. Blend well.
4	Heat the base until 85 degrees Celsius.
5	Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.