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Mint Gelato

By Gelato Expert

A classic white mint gelato with a clean & creamy peppermint flavor.

Mint Gelato
2,002.5g batch Milk-Based Gelato

Ingredients

AmountIngredient
290g
Granulated Sugar (Sucrose)
35g
Dextrose
45g
Karo Light Corn Syrup
2.5g
Locust Bean Gum
85g
Nonfat Dry Milk Powder
1,215g
Whole Milk (3.25% fat)
265g
Heavy Cream (36% fat)
65g
Mint Paste (White)

Method

StepInstructions
1
Whisk all of the dry ingredients together well.
Tip: Measure the locust bean gum separately on a high precision scale for accuracy.
2
Add the dairy, mint paste and light corn syrup. Blend for 1 - 2 minutes with an immersion blender.
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.
Mint Gelato Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Mint Gelato image
Milk-Based Gelato

Mint Gelato

A classic white mint gelato with a clean & creamy peppermint flavor.

Gelato Expert

View profile
Updated Yield 2,002.5g

Recipe

Ingredients

Scaled yield: 2,002.5g

  • Granulated Sugar (Sucrose) 14.5% of recipe
    290g
  • Locust Bean Gum 0.1% of recipe
    2.5g
  • Dextrose 1.7% of recipe
    35g
  • Nonfat Dry Milk Powder 4.2% of recipe
    85g
  • Whole Milk (3.25% fat) 60.7% of recipe
    1,215g
  • Heavy Cream (36% fat) 13.2% of recipe
    265g
  • Karo Light Corn Syrup 2.2% of recipe
    45g
  • Mint Paste (White) Supplied by PreGel 3.2% of recipe
    65g

Allergens: dairy

Steps

  1. 1

    Whisk all of the dry ingredients together well.

    Tip: Measure the locust bean gum separately on a high precision scale for accuracy.

  2. 2

    Add the dairy, mint paste and light corn syrup. Blend for 1 - 2 minutes with an immersion blender.

  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.

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