Shirl's Gelato Mix

Shirl Gard

This basic gelato mix is an ingredient in all of my gelato flavors, so if you master this mix, a whole world of gelato flavors will open up. Each flavor will call for 700g of mix, exactly half of this recipe. I will be working on new flavors and posting them from time to time.

THIS FORMULA IS CALIBRATED IN QUARTS AND PINTS SO THAT THE DAIRY DOES NOT HAVE TO BE WEIGHED. THIS IS AN 8% BUTTERFAT FORMULA: 80 % Milk / 20% Cream.

YIELD: ABOUT 1440g (5 1/2 cups) TWO PORTIONS - 720g EACH (2 3/4 cups). MAKES ENOUGH GELATO MIX FOR TWO (3/4 TO 1-QUART) BATCHES OF GELATO WHEN ADDITIONAL FLAVORING INGREDIENTS ARE ADDED.

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Ingredients

960 grams whole milk 1 quart
240 grams heavy cream 1 half-pint / 1 cup
60 grams light corn syrup 2 Tbsp
215 grams sugar 1 cup + 1 Tbsp
40 grams dextrose powder 1/4 cup
50 grams non-fat dry milk powder 1/3 cup + 1 tsp
15 grams tapioca starch 2 Tbsp
1/2 teaspoon guar gum 2g
2 teaspoons canola oil 10g
1 teaspoon liquid soy lecithin 5g
- To measure the liquid soy lecithin:
1 ) Measure the canola oil into a small bowl or ramekin
2 ) Oil a "teaspoon" measuring spoon and pour the liquid soy lecithin into it
3 ) Add to the canola oil and mix with a spoon to blend
1597 grams = Total 55 oz 3# 8 oz
TOTAL SUGAR CONTENT = 16.3%
TOTAL FAT CONTENT = 8.3%

Instructions

Mix milk, cream, and corn syrup together in a small Dutch oven or heavy pot. Insert a probe thermometer into the liquid and heat over medium heat just until warm to 100° F (38°C), whisking constantly.
Before starting to heat the milk and cream, mix sugar with the other dry ingredients and whisk to blend.
When milk / cream mixture reaches 100° F (38°C) and before 120°F (48°C), slowly drizzle in the dry mixture, whisking constantly.
Heat to 185°F (85°C), (Do Not Boil) remove from heat, and cool down to room temperature in an ice bath. To set up ice bath: Fill a large bowl half full with ice and add a little water. Place a smaller bowl into the ice water. Have a strainer available to strain the cooked gelato mix into the small bowl to chill. Stir occasionally. Alternately, use a chinois and strain the gelato mix into a bain marie, using a 1-oz ladle to push the mix through.
When gelato mix is cool, stir a little of the mix into the liquid soy lecithin, then whisk into the bowl of gelato mix. Blend with an immersion blender.
Divide the gelato mix into two portions - 720 grams (2 3/4 cups) each.
Refrigerate overnight, to age, prior to use. Ageing is very important because it allows the dry ingredients to be completely absorbed by the liquids and the ingredients to meld for better flavor. This also insures that the gelato mix will be very cold when ready to churn.
When ready to use, mix well with whisk until smooth. Always use when very cold.
The gelato mix will keep in the refrigerator up to 10 days, so it can be made ahead.
All of Shirl's gelato recipes will call for 700g of Shirl's Gelato Mix, so this recipe will make two batches, 3/4 to 1 quart each, depending on the quantity of flavoring additions that are added to it.

Notes

This recipe inspired by and loosely adapted from Luciano Ferrari's book "Gelato & Gourmet Frozen Desserts: A Professional Learning Guide" (2005)

Tried this recipe?Let us know how it was!