Universal Frozen Dessert Base
A professional frozen yoghurt base designed to produce a smooth, creamy soft serve texture suitable for showcasing Universal Flavours concentrates.
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Full-fat Greek yoghurt (Jalna preferred) | 600 g | Tang, protein, body |
| Thickened cream (35% fat) | 250 ml | Richness and smoothness |
| Full cream milk | 100 ml | Balances viscosity |
| Caster sugar | 100 g | Sweetness and freezing control |
| Liquid glucose syrup | 50 g | Reduces iciness and improves body |
| Skim milk powder | 40 g | Adds milk solids and creaminess |
| Guar gum | 2 g (about ¾ tsp) | Stabiliser |
| Fine salt | Pinch | Enhances flavour |
| Universal Flavour concentrate | 1–2 tsp | Flavour of choice |
Method
- Whisk together the caster sugar, skim milk powder and guar gum to prevent the guar gum from clumping.
- Gently heat the milk and cream to approximately 45–50°C. Do not boil.
- Slowly whisk the dry ingredients into the warm dairy until completely smooth.
- Whisk in the liquid glucose syrup until dissolved.
- Allow the mixture to cool to room temperature.
- Whisk in the Greek yoghurt until fully incorporated.
- Add 1–2 teaspoons of your chosen Universal Flavour concentrate and mix well.
- Cover and refrigerate for 8–12 hours (overnight is ideal) to allow the proteins and stabiliser to fully hydrate.
- Process according to your soft serve machine's instructions.
Why this base should work
- Improved control of ice crystal formation.
- Higher milk solids for a creamier texture.
- Balanced sugar levels for better softness.
- Guar gum stabilises the mix and improves extrusion.
- Suitable as a master base for fruit, confectionery, botanical and dessert-inspired flavours.
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