Eggnog is traditionally a festive seasonal drink, but this gelato can be enjoyed all year round. The nutmeg adds a warm, nutty flavour.
White base
Ingredients1030g Milk (1 litre) (3.5% Fat) |
MethodTo 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 programme, 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 programme, 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). |
Eggnog
Ingredients4000g White base |
MethodBlend the white eggnog paste into the white base and add to batch freezer. |
Decoration
MethodGrate over the top with fresh nutmeg or dust with ground nutmeg, you can also garnish with some star anise if you wish. |
