Raspberry gelato

White base 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 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).