Mixed Berry Gelato

Scaled yield: 1,123g

• Granulated Sugar (Sucrose) 14.7% of recipe
  165g
• Dextrose 2.8% of recipe
  32g
• Nonfat Dry Milk Powder 3.1% of recipe
  35g
• Coarse Salt 0.1% of recipe
  1g
• Locust Bean Gum 0.1% of recipe
  1g
• Whole Milk (3.25% fat) 53% of recipe
  595g
• Heavy Cream (36% fat) 10.2% of recipe
  115g
• Citrus Zest 0.2% of recipe
  2g
• McCormick Vanilla Clear Flavor optional 0.2% of recipe
  2g
• Mixed Berry Blend 14.7% of recipe
  165g
• Karo Light Corn Syrup 0.9% of recipe
  10g

Allergens: dairy

Process

Method

1. 1

   Macerate the berries with 65g of the granulated sugar from this recipe, lightly crushing or cutting the berries into small pieces first. Allow the mixture to rest for 30 minutes to 4 hours (if over 30 minutes, refrigerate the mixture).

2. 2

   Whisk together the remaining sugar, dextrose, salt, nonfat dry milk powder, and the locust bean gum.

3. 3

   Add the dairy, vanilla, citrus zest, light corn syrup, & macerated berries, and blend for 1 - 2 minutes with an immersion blender.

   Tip: Pro tip! You can also heat and cool the base first, then blend in the macerated berries just before churning for a brighter, fresher berry flavor. If skipping the cooking step, warm the macerated berries briefly in the microwave in short bursts. This can help enhance both the flavor and aroma of the fruit before churning.

4. 4

   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.

5. 5

   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.

6. 6

   Once the mixture has cooled completely and thickened further, whisk well and then 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 20 to 30 minutes.

7. 7

   Using a rubber spatula, scoop the gelato into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 2–4 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.

8. 8

   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.