White Base San Marco 100
By Gelato Expert
An easy, four-ingredient base for milk-based gelato, formulated to provide balanced sweetness, creaminess, and structure. Suitable for the hot or cold process and recommended at 100g per liter of milk.
1,450g batch Milk-Based Gelato
Ingredients
| Amount | Ingredient |
|---|---|
| 250g | Granulated Sugar (Sucrose) |
| 100g | Base San Marco 100 |
| 1,000g | Whole Milk (3.25% fat) |
| 100g | Heavy Cream (36% fat) |
Method
| Step | Instructions |
|---|---|
| 1 | Add all dry ingredients together and whisk thoroughly. |
| 2 | Add the liquid ingredients and blend using an immersion blender for 1–2 minutes until the base is smooth. |
| 3 | For Cold Process: Freeze in your batch freezer immediately or for better results, transfer the base to an airtight container and refrigerate for 4–12 hours. Blend again briefly with an immersion blender to re-emulsify the base. |
| 4 | For Hot Process: Heat the base until 85 degrees Celsius. |
| 5 | Pour into your batch freezer and freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving. |
