Milk-Based Gelato

Mascarpone Gelato

Name: Mascarpone Gelato
Yield: 2978 grams
Ingredients: 375g Granulated Sugar (Sucrose); 65g Dextrose; 60g Nonfat Dry Milk Powder; 90g Eurostella Base 50 Naturally; 120g Mascarpone 30 Powdered Flavor; 225g Heavy Cream (36% fat); 2035g Whole Milk (3.25% fat); 5g Vanilla Bean; 3g Citrus Zest

A creamy mascarpone gelato with a pronounced cheese flavor and smooth finish. Made using Mascarpone 30 Powder & Eurostella Base 50.

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Updated August 1, 2026 Yield 2,978g

Recipe

Ingredients

Scaled yield: 2,978g

Granulated Sugar (Sucrose) 12.6% of recipe
375g
Dextrose 2.2% of recipe
65g
Nonfat Dry Milk Powder 2% of recipe
60g
Eurostella Base 50 Naturally Supplied by Stella 3% of recipe
90g
Mascarpone 30 Powdered Flavor Supplied by PreGel 4% of recipe
120g
Heavy Cream (36% fat) 7.6% of recipe
225g
Whole Milk (3.25% fat) 68.3% of recipe
2,035g
Vanilla Bean optional 0.2% of recipe
5g
Citrus Zest optional 0.1% of recipe
3g

Allergens: dairy

Steps

1
Whisk together the sugars, nonfat dry milk powder, mascarpone and the base 50.
2
Add the dairy and blend for 1 - 2 minutes with an immersion blender. Add in lemon zest & vanilla bean and/or vanilla bean paste (optional).
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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Mascarpone Gelato

Ingredients

Method

Mascarpone Gelato

Ingredients

Steps

Made from this recipe

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Amount	Ingredient
375g	Granulated Sugar (Sucrose)
65g	Dextrose
60g	Nonfat Dry Milk Powder
90g	Eurostella Base 50 Naturally
120g	Mascarpone 30 Powdered Flavor
5g	Vanilla Bean Optional
3g	Citrus Zest Optional
225g	Heavy Cream (36% fat)
2,035g	Whole Milk (3.25% fat)

Step	Instructions
1	Whisk together the sugars, nonfat dry milk powder, mascarpone and the base 50.
2	Add the dairy and blend for 1 - 2 minutes with an immersion blender. Add in lemon zest & vanilla bean and/or vanilla bean paste (optional).
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.