Noce e Pera (Walnut and Pear)

Scaled yield: 999g

• Nonfat Dry Milk Powder 3% of recipe
  30g
• Granulated Sugar (Sucrose) 14.5% of recipe
  145g
• Tapioca Starch 1.3% of recipe
  13g
• Coarse Salt 0.1% of recipe
  1g
• Heavy Cream (36% fat) 12.5% of recipe
  125g
• Whole Milk (3.25% fat) 45% of recipe
  450g
• Karo Light Corn Syrup 2.5% of recipe
  25g
• Walnuts (Raw, Shelled) 9% of recipe
  90g
• Pear 12% of recipe
  120g

Allergens: dairy, tree_nuts

Process

Method

1. 1

   Mix the nonfat dry milk powder, sugar, salt and tapioca starch in a bowl.

2. 2

   Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid.

3. 3

   Add the light corn syrup, walnuts, and pear. Blend with an immersion blender to incorporate the ingredients, making sure the walnuts are broken down into little pieces and the pear pieces are almost fully blended into the base.

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 30 to 35 minutes.

7. 7

   Using a rubber spatula, scoop the gelato into a storage container.

8. 8

   Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 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.

9. 9

   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.