A perfect take on the classic flavor of chocolate gelatoA perfect take on the classic flavor of chocolate gelato
- Shelf life:
- 2 weeks
- Conservation:
- Freezer
Containing: 1 Component
Gelato Base
Ingredients: Gelato Base
-
1300 gWhole milk
-
100 gdextrose
-
250 gsucrose
-
20 gProtein
-
70 g0% fat powdered milk
-
5 gstabilizer
Preparation: Gelato Base
- Place milk into a saucepan, and begin to heat
- At 40°C (104°F) add remaining dry ingredients and keep cooking until 85°C (185°F)
- Remove from heat and add chocolate. Homogenize with an immersion blender
- Cool quickly and let sit for 6 to 12 hours
- Remix and process in an ice cream machine
View tools
- Saucepan
- Thermometer
- Immersion blender
- Bowl (s)
- Spatula
- Sealable Container (s)
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Comments
Submitted by Hanah Ordaz on Thu, 10/31/2024 - 00:39
Hi Chef, what protien are you adding in the recipe?
Submitted by Miranda K - Ch… on Thu, 10/31/2024 - 21:03
In reply to Hi Chef, what protien are… by Hanah Ordaz
Hi, Hannah. I forwarded your question to Chef Russ, as ice cream ingredient technology is one of his specialties.
The short answer is you can use a milk protein powder, one that is 100% whey and casein, or possibly even pea, potato, or egg white protein.
I'm going to paste his full answer below so you can have all the inside information ;)
Proteins in ice cream, primarily caseins (80%) and whey proteins (20%), contribute to its texture and stability through emulsification, aeration, and solution behavior. They stabilize fat droplets in the mix, enabling smoothness and melt resistance, and promote partial fat coalescence during freezing to improve texture. Proteins also aid in foam formation by stabilizing air bubbles, enhancing the creamy mouthfeel. Additionally, their water-holding capacity boosts viscosity, providing body and slowing meltdown. By minimizing ice crystal growth during freezing, they ensure a smooth texture and firmness, leading to better sensory qualities and texture stability over time.
Protein in this recipe could refer to any wide variety of protein powders available on the market. Milk protein powder (100% casein+whey) would be the best option, however, pea, potato, or even egg white powder could be used. Each one behaves a little bit differently, but not having created the referenced recipe, I would assume milk protein is intended.