Milk Chocolate Gelato

There's nothing more delicious than real Italian ice cream. With this recipe, you'll be able to create authentic milk chocolate gelato completely from scratch: soft, smooth-textured and shiny. For the perfect end result and a creamy cocoa taste, we recommend using a Finest Belgian Milk Chocolate or a Single Origin Chocolate if you want sophisticated flavours and aromas. Store it in the freezer to achieve the perfect texture and gloss. Enjoy a lovely consistency with every scoop.

Recipe

Created by
  • Fabrizio Di Marzio -

Milk Chocolate Gelato

Ingredients Preparation
  • 1bag(s)
    ChocoBase Al Latte
  • 1400g
    hot water (70°-85°)
  • 1000g
    whole milk (70-85°C)
  • 800g
    823
  • 800g
    Power 41
  • 800g
    845
  • 800g
    Arriba
  • 800g
    Java

Pour one bag of CHOCO BASE al latte into the hot water (85°-100°C), Mix well with an immersion blender for 1 minute. Add the Callebaut Chocolate and mix well for 1 more minute. Pour and simply mix the cold full fat milk. If possible, allow to rest the mix for at least half an hour. Churn in the batch freezer as a classic gelato. 4 kg (± 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for a few mins.

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