Gelatos: Modern Method

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Published 2008

Scale all of the ingredients accurately.
Mix 10 percent of the sugar with the stabilizer, which can be combined with the emulsifier(s).
At 25°C / 77°F, add the milk powder and flavoring. From this point on, whisking should be constant to prevent any of the ingredients from settling to the bottom of the pot.
At 35°C / 95°F, pour in and mix all of the sugars until dissolved. This refers to any type of sugar, either in solid (granulated) or liquid form (trimoline, for example). Some recipes might contain egg yolks. If so, they should be whisked in at this temperature.
At 45°C / 113°F, add the heavy cream, if applicable.
Before the mixture reaches 50°C / 122°F, add the stabilizer-sugar mix in a slow pouring motion while whisking constantly.
Bring the mixture up to 85°C / 185°F, take off the heat, and cook for 2 more minutes while whisking constantly to pasteurize and homogenize the mixture.
Pass the mixture through a fine-mesh strainer and chill to 4°C / 39°F as quickly as possible, using an ice bath. If steeping flavors, chill over an ice bath, but do not pass through a fine-mesh strainer until just before churning.
Let the mixture age under refrigeration for at least 4 hours or ideally for 12 hours.
Before churning, give the base a good stir.
Churn to –8°C / 18°F.
Place the churned product in a –10°C / 14°F freezer. Reserve for service.

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