Milk-Based Gelato

Sicilian Cassata Gelato

Name: Sicilian Cassata Gelato
Yield: 2000 grams
Ingredients: 256g Granulated Sugar (Sucrose); 80g Glucose Powder (DE 40-42); 22g Dextrose; 2g Neutro; 12g Superneutro Milk; 70g Nonfat Dry Milk Powder; 1180g Whole Milk (3.25% fat); 240g Heavy Cream (36% fat); 4g Almond Extract; 130g Cassata Siciliana Paste with Candied Fruit; 4g Citrus Zest

Inspired by Sicily's iconic cassata cake, this creamy & sweet gelato is loaded with almond flavor and candied fruit. Add sponge cake during extraction for extra flavor and texture.

Gelato Expert

View profile

Updated August 1, 2026 Yield 2,000g

Recipe

Ingredients

Scaled yield: 2,000g

Granulated Sugar (Sucrose) 12.8% of recipe
256g
Glucose Powder (DE 40-42) 4% of recipe
80g
Dextrose 1.1% of recipe
22g
Neutro Supplied by PreGel 0.1% of recipe
2g
Superneutro Milk Supplied by PreGel 0.6% of recipe
12g
Nonfat Dry Milk Powder 3.5% of recipe
70g
Whole Milk (3.25% fat) 59% of recipe
1,180g
Heavy Cream (36% fat) 12% of recipe
240g
Almond Extract 0.2% of recipe
4g
Cassata Siciliana Paste with Candied Fruit Supplied by Elenka 6.5% of recipe
130g
Citrus Zest optional 0.2% of recipe
4g

Allergens: dairy, tree_nuts

Steps

1
Mix the sugar, superneutro, and neutro together first.
2
Add the glucose, dextrose, and nonfat milk powder. Whisk well.
3
Add the dairy, almond extract, citrus zest (if using) and cassata paste. Blend for 1 - 2 minutes with an immersion blender.
4
Heat the base until 85 degrees Celsius.
5
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

Tip: During extraction, mix in finely crumbled sponge cake (optional).

Community

Made from this recipe

See how it turned out for other people and what they would adjust next time.

No shared results yet. Sign in to share your batch when you make it.

GelatoGelato Shop ReadyMilk-BasedSignature Flavor

Make it your own

Copy this recipe to MyLab with Pro

Sign in to save a private, independent version. Eligible Basic accounts can start a free 7-day Pro trial—no card required.

Create account to copy Sign in to copy

Menu

Sicilian Cassata Gelato

Ingredients

Method

Sicilian Cassata Gelato

Ingredients

Steps

Made from this recipe

Copy this recipe to MyLab with Pro

Export recipe as PDF

Amount	Ingredient
256g	Granulated Sugar (Sucrose)
80g	Glucose Powder (DE 40-42)
22g	Dextrose
2g	Neutro
12g	Superneutro Milk
70g	Nonfat Dry Milk Powder
1,180g	Whole Milk (3.25% fat)
240g	Heavy Cream (36% fat)
4g	Almond Extract
130g	Cassata Siciliana Paste with Candied Fruit
4g	Citrus Zest Optional

Step	Instructions
1	Mix the sugar, superneutro, and neutro together first.
2	Add the glucose, dextrose, and nonfat milk powder. Whisk well.
3	Add the dairy, almond extract, citrus zest (if using) and cassata paste. Blend for 1 - 2 minutes with an immersion blender.
4	Heat the base until 85 degrees Celsius.
5	Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving. Tip: During extraction, mix in finely crumbled sponge cake (optional).