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) |
| Vanilla flavouring | 15 g |
| Cookie sauce (variegato), after the machine (3 layers) | 150 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 Add 15 g of vanilla flavouring.
Mix
Mix until smooth, 2 minutes at most. No colouring.
Machine
Pour into the gelato machine (batch freezer). About 20 minutes, depending on the machine.
Three layers
When filling the pan: ⅓ of the gelato, then about 50 g of cookie sauce (variegato). Repeat three times (150 g in total).
Store
Label with flavour, date and batch. Store at −22 °C, serve in the display at about −15 °C.
Tip
Don’t stir after layering: the ribbons disappear if mixed too much.
Small machine at home?
GP-BASE tester pack (59 g powder) + 220 g cold UHT milk + 22 g cream + 1,5 g vanilla flavouring; after the machine, 15 g of cookie sauce (variegato).
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.