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

1. 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.
2. Warm the dairy — Add the milk, cream and glucose syrup to a saucepan. Heat gently until steaming but not boiling.
3. 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.
4. Chill — Remove from the heat and cool completely. Cover and refrigerate for at least 2 hours, preferably overnight.
5. Flavour — Once the base is cold, add your Universal Flavours concentrate gradually and taste before churning. Remember that flavour perception is reduced once frozen.
6. 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.