Ingredients for one 5 L pan
| Ingredient | Amount |
|---|---|
| Cold UHT milk (4–5 °C) | 2.2 kg |
| 35 % cream | 220 g |
| GS-BASE (with sugar) | 1 sachet (444 g) |
| La Gelato pineapple syrup | 1 bottle, 250 ml (about 250 g) |
| Food colouring | Yellow, 3–5 g (optional) |
Using sugar-free GS-BASE? Add 100 g of white sugar.
Method
Combine
Put the cold UHT milk, the cream and 1 GS-BASE sachet in the mixing jug. Any order works.
Syrup
Add 1 bottle of pineapple syrup (about 250 g).
Mix
Mix until smooth, 2 minutes at most. Colouring goes in last.
Machine
Pour into the gelato machine (batch freezer). About 20 minutes, depending on the machine.
Store
Transfer to a 5 L pan and label it with flavour, date and batch. Store at −22 °C, serve in the display at about −15 °C.
Tip
Colouring is optional: 3 g for a soft shade, 5 g for a stronger colour. Always add it last.
Small machine at home?
GS-BASE tester pack, pineapple flavour: 45 g powder + 25 g syrup (both in the pack) + 220 g cold UHT milk + 22 g cream = about 315 ml of mix.
Pineapple soft serve
SOFTIZ for syrup + 2 L UHT milk + 600 ml water + 250 g pineapple syrup. Whisk for 1 minute = about 3 L of soft serve mix.
More GS-BASE recipes
Want the full technique?
Online courses, or online plus hands-on practice at our factory in Yogyakarta.