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Yogurt Gelato

By Gelato Expert

Smooth and creamy yogurt gelato with a delicate tang, made with Fabbri's Nevepann 50 hot process base and non-fat yogurt powder.

Yogurt Gelato
1,101g batch Milk-Based Gelato

Ingredients

AmountIngredient
155g
Granulated Sugar (Sucrose)
30g
Dextrose
17g
Nonfat Dry Milk Powder
38g
Yogurt Powder (Non-Fat)
718g
Whole Milk (3.25% fat)
108g
Heavy Cream (36% fat)
33g
Nevepann 50C
2g
Citrus Zest Optional

Method

StepInstructions
1
Whisk together the sugars, nonfat dry milk powder, yogurt powder, and the Nevepann 50C.
2
Add the dairy & lemon zest, and blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
Yogurt Gelato Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Yogurt Gelato image
Milk-Based Gelato

Yogurt Gelato

Smooth and creamy yogurt gelato with a delicate tang, made with Fabbri's Nevepann 50 hot process base and non-fat yogurt powder.

Gelato Expert

View profile
Updated Yield 1,101g

Recipe

Ingredients

Scaled yield: 1,101g

  • Granulated Sugar (Sucrose) 14.1% of recipe
    155g
  • Dextrose 2.7% of recipe
    30g
  • Nonfat Dry Milk Powder 1.5% of recipe
    17g
  • Yogurt Powder (Non-Fat) 3.5% of recipe
    38g
  • Nevepann 50C Supplied by Fabbri 3% of recipe
    33g
  • Whole Milk (3.25% fat) 65.2% of recipe
    718g
  • Heavy Cream (36% fat) 9.8% of recipe
    108g
  • Citrus Zest optional 0.2% of recipe
    2g

Allergens: dairy

Steps

  1. 1

    Whisk together the sugars, nonfat dry milk powder, yogurt powder, and the Nevepann 50C.

  2. 2

    Add the dairy & lemon zest, and 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.

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