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Coffee gelato recipe

Name: Coffee gelato recipe
Yield: One 5 L pan
Ingredients: Cold UHT milk (4–5 °C): 2.2 kg; 35 % cream: 220 g; GP-BASE (with sugar): 1 sachet (588 g); Concentrated coffee paste: 80 g; Colouring: None

A bold coffee taste for coffee lovers, from cafés to hotels. One GP-BASE sachet = one 5-litre pan of gelato, with no heating.

1 × 5 L pan · Mix 2 minutes max. · No heating

Coffee gelato in a La Gelato cup — Illustrative photo

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)
Concentrated coffee paste	80 g
Colouring	None

Using sugar-free GP-BASE? Add 344 g of white sugar. Gelato paste of any brand, Italian or Indonesian. A more concentrated paste? Follow the dose on its label.

Buy GP-BASE

Method

Combine
Put the cold UHT milk, the cream and 1 GP-BASE sachet in the mixing jug. Any order works.
Flavour
Add 80 g concentrated coffee paste.
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.