Milk Chocolate Gelato Base

Created by

  • Fabrizio Di Marzio -

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 instructions

Quantity
Vaschetta
(Fill in the desired quantity and recalculate)

Milk Chocolate Gelato Base

IngredientsPreparation

Mix together with immersion blender for ± 2 mins.
For a better structure, leave to rest in refrigerator
(3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Leave to rest in blast freezer for a few mins.
4 kg (± 4.5 L) of gelato ready to serve.