Kefir and lime gelato
Kefir is one of the ingredients of the moment, add it this gelato it adds an extra creamy touch that pairs perfectly with the zingy lime.
1030g Milk (1 litre) (3.5% Fat)
160g Double cream (48% Fat)
55g Skimmed milk powder POW.SKIM25
210g Sugar S.GRA25
22g Dextrose S.DEX25
50g Spray Dried Glucose S.GLUCD38525
4g Rubicone Neutro 5AU RBASENEU1.5
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).
Kefir & Lime
4000g White Base
320g Rubicone Kefir Powder R.POWKEFIR1.5
at will, use as a Variegato Rubicone Lime Variegato R.RIPPNLIME3
Blend the Kefir powder into the white base and put into the batch freezer. On extraction, ripple/variegate in the Lime Variegato.
Drizzles more lime Variegato over the top, then add slices of fresh lime and grated lime zest.
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