Caramel and butterscotch gelato

Ingredients

1030g milk (1 litre) (3.5% Fat)
160g double cream (48% Fat)
55g skimmed milk powder
210g granulated sugar
22g dextrose
50g spray dried glucose
4g Rubicone neutro 5AU

Method

To calculate the amount of mix you require, multiply all elements/ingredients by 42 to make 60 litres of finished mix, or multiply all elements/ingredients by 21 to make 30 litres of finished mix.

Start by mixing all the dry ingredients together, this prevents the skimmed milk powder from forming lumps as you add it to the milk.

Start with the milk in the pasteuriser, select your desired pasteurisation program, we have used the low pasteurisation at 65˚c.

Once your milk reaches 40˚c, gradually add all the dry ingredients.

Once the mixture reaches 50˚c, add the cream.

Let the pasteuriser run its program, taking the mixture up to 65˚c, then holding it at 65˚C for 30 minutes, then rapidly cooling the mixture to 4˚c.

Once the mixture has reached 4˚c, allow the mixture to age for between 4 and 12 hours (12 hours being preferred for best results).

Ingredients

4000g White Base                                          
200g Rubicone burnt caramel flavour paste 
Use at will as a variegato Rubicone butterscotch rippling sauce

Method

Blend the Burnt caramel flavour paste into the white base and add to batch freezer.

On extraction, ripple/variegate in the Butterscotch rippling sauce.