Fruit gelato (with milk)

Artisanal Cantaloupe Melon Gelato (Milk-Based)

Name: Artisanal Cantaloupe Melon Gelato (Milk-Based)
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Yield: 1000 g (≈ 1,3 L)
Cuisine: Italian
Ingredients: 350 g Melon; 400 g Whole milk; 30 g Heavy cream 35%; 33 g Skimmed milk powder; 130 g Sucrose; 48 g Dextrose monohydrate; 4 g Locust bean gum; 5 g Lemon juice

Recipe & formulation by TheRomanScoop

This gelato delivers the unmistakable aroma of an Italian summer: the thirst-quenching sweetness of ripe melon pulp is calibrated to remain soft and fragrant from the very first scoop.

Batch mix: 1000 g

Yield: ≈ 1,3 L (8–10 servings)

Maturation: hrs at 4 °C

Churning: 30 min

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Ingredients & Dosing 1000 g

Ingredient	Grams	%
Melon	350	35,0%
Whole milk	400	40,0%
Heavy cream 35%	30	3,0%
Skimmed milk powder	33	3,3%
Sucrose	130	13,0%
Dextrose monohydrate	48	4,8%
Locust bean gum	4	0,4%
Lemon juice	5	0,5%
Total mixture	1000	100%

Parameters & Balancing

Total water

69,0% target 62–70%

Total sugar

24,0% target 20–26%

Total fat

2,6% target 0–3%

Total solids

31,0% target 30–38%

POD · perceived sweetness

PAC · scoopability at −18 °C

Procedure · fruit gelato with milk

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

Warm whole milk in a saucepan to 35-40 °C (95-104 °F).

Step 3

Rain dry powders into the milk while whisking and heat to 82-85 °C (180-185 °F) for 2 minutes to activate the thickener.

Step 4

Remove from heat, stir in cold heavy cream, and blend with an immersion blender for 1 minute.

Step 5

Quickly chill the milk base below 4 °C (39 °F) over an ice bath, then age in the refrigerator for 6 to 12 hours.

Step 6

Peel and seed fresh ripe cantaloupe melon, then puree the flesh raw until smooth.

Step 7

Blend the cold melon puree into the aged milk base for 1 minute, then churn in your ice cream maker for 25-30 minutes until velvety and dense.

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.