Jo Eliason's homemade gelato
Vanilla Bean Gelato
- 650g milk
- 120g cream
- 145g sugar
- 45g skim milk powder
- 35g dextrose
- 5g guar gum
- 2 tsp vanilla bean paste
Place milk and cream in a double boiler over a medium heat.
Place all powders in a bowl and mix until combined. When milk and cream hit 40o C whisk in the powders and bring mixture up to 65oC for 30 minutes, whisking every 5 minutes.
Transfer the mix to a stainless steel bowl, add vanilla bean paste and place in a ice bath; chill to 40oC. Cover and place in freezer, stirring every 10 mins until the mixture drops to 4oC, then place in fridge and let it age for 4 hours.
Turn on your ice cream maker so it begins to chill down.
Using a stick blender, blend your gelato mix for 1 minute, then pour into the ice cream maker.
Once then mix reaches minus-40C, scoop out the gelato and place in an air tight container and immediately place in the freezer.
Homemade gelato should be consumed on the same day as making.
Milk Chocolate Gelato
As per Vanilla Bean Gelato, except remove the cream and vanilla bean paste, reduce sugar to 80g, skim milk powder to 25g and dextrose to 30g.
Add 10g of cocoa powder to rest of powders.
After placing milk mix in ice bath add 200g of chopped milk chocolate to mix.
Continue recipe as per above.
As per Vanilla Bean Gelato, but replace sugar and vanilla bean paste with 145g manuka honey.
Add honey at ice bath stage.