Milk base

Artisanal Bourbon Vanilla Gelato

Name: Artisanal Bourbon Vanilla Gelato
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Yield: 1000 g (≈ 1,3 L)
Cuisine: Italian
Ingredients: 578g Whole milk; 190g Heavy cream 35%; 45g Skimmed milk powder; 120g Sucrose; 35g Dextrose monohydrate; 26g Invert sugar; 4g Locust bean gum; 2g Bourbon vanilla bean

Scientifically balanced Italian Bourbon vanilla gelato recipe made with real vanilla beans, crafted for velvety texture and effortless scooping at -18 °C.

Miscela: 1000 g

Resa: ≈ 1,3 L (8–10 porzioni)

Maturazione: 8 h a 4 °C

Mantecatura: 30 min

Apri e personalizza nel Calcolatore

Ingredienti e Dosaggi 1000 g

Ingrediente	Grammi	%
Whole milk	578	57,8%
Heavy cream 35%	190	19,0%
Skimmed milk powder	45	4,5%
Sucrose	120	12,0%
Dextrose monohydrate	35	3,5%
Invert sugar	26	2,6%
Locust bean gum	4	0,4%
Bourbon vanilla bean	2	0,2%
Totale miscela	1000	100%

Parametri e Bilanciamento

Total water

62,4% target 60–64%

metric_sugars

22,9% target 18–24%

metric_fats

8,8% target 8–12%

Total solids

37,6% target 36–40%

POD · dolcezza percepita

PAC · morbidezza a −18 °C

Procedure · milk base, hot process

Step 1

In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, and locust bean gum.

Step 2

Split a Bourbon vanilla bean lengthwise, scrape the seeds into a saucepan with the whole milk, and add the pod.

Step 3

Warm the milk gently to 35-40 °C (95-104 °F), then rain in the dry powders while whisking continuously.

Step 4

Add inverted sugar and bring the mix to 82-85 °C (180-185 °F), holding for 2 minutes to activate the stabilizer.

Step 5

Remove from heat, discard the vanilla pod, and stir in cold heavy cream.

Step 6

Emulsify with an immersion blender for 2 minutes and rapidly chill below 4 °C (39 °F) over an ice bath.

Step 7

Age the mixture in the refrigerator at 4 °C for 6 to 12 hours for thorough aroma extraction and protein hydration.

Step 8

Blend briefly and churn in your ice cream maker for 25-35 minutes until dense and smooth.

I Segreti del Maestro Gelatiere

Scelta delle Materie Prime

Per ottenere un gusto autentico e rotondo, utilizza sempre ingredienti di prima qualità: latte fresco intero di alta qualità, panna fresca e paste pure al 100% senza zuccheri né oli vegetali aggiunti.

Conservazione e Degustazione a −18 °C

Grazie al bilanciamento con destrosio (PAC elevato), questo gelato mantiene un'ottima spatolabilità anche nel congelatore casalingo. Per una consistenza ottimale, estrailo dal freezer 5–8 minuti prima di servirlo.