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Kiwi and blueberry gelato

Kiwi and blueberry gelato

This kiwi and blueberry gelato is a summer must, sweet and fruity it's the perfect treat on a sunny day!

White base


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


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).

Kiwi & blueberry


4000g White base
80g Irca kiwi paste
50g Irca blueberry variegato 
at will, use as a Rubicone wafernut variegato


Blend the kiwi flavour paste into the white base mix until smooth and fully mixed. Pour into the batch freezer and select your normal gelato cycle. On extraction fill you display pan with the mixture.


When extracting the gelato, ripple through the blueberry and scatter the meringue through the mix to create a very bright and vibrant look to the pan, if you wish fresh blueberries can be scattered on the top, but take care as these will freeze and be very hard if eaten.

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