Mascarpone Gelato

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 3% of recipe
  90g
• Mascarpone 30 Powdered Flavor 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

Process

Method

1. 1

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

2. 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. 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.