Gelato al Puffo (Smurf Gelato)

Scaled yield: 957g

• Nonfat Dry Milk Powder 3.7% of recipe
  35g
• Granulated Sugar (Sucrose) 15.7% of recipe
  150g
• Dextrose 1.5% of recipe
  14g
• Locust Bean Gum 0.1% of recipe
  1g
• Heavy Cream (36% fat) 12.5% of recipe
  120g
• Whole Milk (3.25% fat) 62.7% of recipe
  600g
• Karo Light Corn Syrup 2.6% of recipe
  25g
• Anise Extract 0.2% of recipe
  2g
• McCormick Vanilla Clear Flavor 0.6% of recipe
  6g
• Blue Food Coloring 0.4% of recipe
  4g

Allergens: dairy

Process

Method

1. 1

   Whisk together all dry ingredients. Add the cream, milk, light corn syrup, and extracts (not the food coloring).

2. 2

   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.

3. 3

   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.

4. 4

   Once the mixture has cooled completely and thickened further, whisk in about 1¾ tsp blue food coloring. Adjust to your preferred shade—too much can affect the final texture. Next, 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 25 to 35 minutes.

5. 5

   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.

6. 6

   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.

7. 7

   Serve as is, or top with cotton candy or gelato shop whipped cream!