Gelato Base Recipe
Gelato Base Recipe
Simple, egg-free base • approx. 1 litre
Ingredients
- 600 ml full-cream milk
- 150 ml thickened cream
- 50 g skim milk powder
- 100 g glucose syrup
- 60 g caster sugar
- ½ tsp guar gum
- Small pinch of salt
Method
- Combine the dry ingredients — Mix the caster sugar, skim milk powder and guar gum together very thoroughly. This helps the guar disperse evenly and reduces clumping.
- Warm the dairy — Add the milk, cream and glucose syrup to a saucepan. Heat gently until steaming but not boiling.
- Whisk in the dry mix — Gradually whisk the dry mixture into the warm dairy. Continue whisking over low–medium heat for about 2 minutes, until completely smooth and very slightly thickened.
- Chill — Remove from the heat and cool completely. Cover and refrigerate for at least 2 hours, preferably overnight.
- Flavour — Once the base is cold, add your Universal Flavours concentrate gradually and taste before churning. Remember that flavour perception is reduced once frozen.
- Churn & firm — Churn according to your machine instructions until thick and soft-serve-like. Transfer to a container and freeze for around 4–6 hours for a firmer scoop.
Note: Skim milk powder increases milk solids without adding extra water, helping create a creamier, less icy texture.
Always mix guar gum thoroughly through the other dry ingredients before adding it to liquid.
This is designed as a versatile base for Universal Flavours flavour concentrates; flavour dosage should be adjusted to the specific concentrate and application.
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