Yogurt Gelato

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 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

Process

Method

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.