Artisanal Bourbon Vanilla Gelato
In Italy this flavor is rare and understated, yet abroad it is the calling card of any premier Italian gelateria. It features a pure, velvety milk base enriched with the fragrant black seeds of real vanilla beans.
Ingredients & Dosing 1000 g
| Ingredient | Grams | % |
|---|---|---|
| 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% |
| Total mixture | 1000 | 100% |
Parameters & Balancing
Procedure · milk base, hot process
Step 1
In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, and locust bean gum, mixing dry to avoid lumps.
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 thickener.
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.
Secrets of TheRomanScoop
Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.
Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.