MAKING GELATO
Making Italian ice cream using our ingredients is simple. To use our powdered milk “Standard Pack” you just add the contents of the bag to 2 liters of boiling water, mix and cool for two hours before pouring into the batch machine. The mix makes 1 tub, about 4.2 liters.
If you use our fresh milk “Export Pack” just heat 2 liters of pasteurized milk, add the bag of base, sugar to taste, mix then add 8 more liters of pasteurized milk and chill for 2 hours—makes 3 tubs, about 13 liters. As your production increases you will probably want a pasteurizer because it mixes large quantities of base. With a pasteurizer you can also use raw milk.
Our mixes are low fat (about 6%) and we recommend you add heavy cream or our ice cream vegetable fat to the product to produce a 10% fat content. Customers like this and it is still a very low fat product. Most premium ice cream has a fat content around 18-22%! 10% fat also allows more air into the mix, making it lighter and 25% more profitable.
Gelato can be produced several ways. You can add paste (flavoring) to the batch machine to produce a smooth product such as strawberry ice cream. You can also make a plain base and then add the paste a little at a time as the ice cream comes out of the machine, producing a “swirl” such as strawberry swirl. You can add cooked bananas to the base and then you have banana-strawberry swirl! Using our 50 flavors it is easy to make more than a hundred different flavor combinations.
Sorbets do not need pasteurization. You just add a bag of sorbet base plus fruit, paste and juice to 2 liters of warm water and mix, then refrigerate until cool before pouring into the batch freezer.
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