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Kefir and lime gelato

Kefir and lime gelato


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Kefir is one of the ingredients of the moment.  It adds an extra creamy touch to this gelato that pairs perfectly with the zingy lime. 

White base

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).

Kefir & Lime

Ingredients


4000g White Base
320g Rubicone kefir powder
Use at will as a variegato Rubicone lime

Method

Blend the kefir powder into the white base and put into the batch freezer. On extraction, ripple/variegate in the lime variegato.

Decoration

Drizzle more lime variegato over the top, then add slices of fresh lime and grated lime zest.

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