Tick off what you already have so you are able to determine what needs to be purchased.

1000gr. Milk 3,5%
164gr. Fresh Cream 35%
224gr. Sugar
30gr. Dextrose
22gr. Skimmed Milk Powder
50gr. Gold 50 F.C.


Step 1

Make sure your pasteurizer is clean and sanitized according to the manufacturer’s instructions.

Step 2

Pour in the pasteurizer the milk and the cream and set the pasteurizer to the desired temperature (typically around 82°C) for pasteurization. Follow the manufacturer’s instructions for your specific machine.

Step 3

When the temperature reaches 40 degrees add in the sugar, the dextrose, the skimmed milk powder and the gold 50 f.c. base.

Step 4

Heat the mixture until it reaches the pasteurization temperature. This step helps kill any harmful bacteria and pasteurizes the base.

Step 5

“Once the base has cooled, transfer it to a plastic or glass container with a lid.
Refrigerate the gelato base for several hours or overnight to allow the flavors to meld and the base to mature. After that your base is ready to use it in any gelato recipe.”

Products Used

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