Mint Gelato

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) 3.2% of recipe
  65g

Allergens: dairy

Process

Method

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.