Ingredients for one 5 L pan
| Ingredient | Amount |
|---|---|
| Cold UHT milk (4–5 °C) | 2.2 kg |
| 35 % cream | 220 g |
| GP-BASE (with sugar) | 1 sachet (588 g) |
| Cocoa powder | 40 g |
| Nutella | 160 g |
| Colouring | None |
Using sugar-free GP-BASE? Add 344 g of white sugar.
Method
Combine
Put the cold UHT milk, the cream and 1 GP-BASE sachet in the mixing jug. Any order works.
Flavour
Add 40 g cocoa powder, 160 g nutella.
Mix
Mix for 2 minutes at most, until the flavouring has fully dissolved. No colouring.
Machine
Pour into the gelato machine (batch freezer). About 20 minutes, depending on the machine.
Store
Label with flavour, date and batch. Store at −22 °C, serve in the display at about −15 °C.
Tip
Mix until the cocoa powder has fully dissolved: small lumps would be felt in the gelato.
Small machine at home?
GP-BASE tester pack (59 g powder) + 220 g cold UHT milk + 22 g cream + 4 g cocoa powder, 16 g nutella.
GS-BASE or GP-BASE?
Runny like a syrup? GS-BASE. A thick paste? GP-BASE. Do the spoon test.
Want the full technique?
Online courses, or online plus hands-on practice at our factory in Yogyakarta.