Raspberry and white chocolate gelato

White base method

• Mix all the dry ingredients together, as this prevents the skimmed milk powder from forming lumps as you add it to the milk.
• Pour the milk into the pasteuriser and select the desired setting. We used the low pasteurisation setting at 65˚C.
• When the milk reaches 40˚C, gradually add in all the dry ingredients.
• Once the mixture reaches 50˚C, add the cream.
• Let the pasteuriser run its programme, heating the mixture to 65°C, holding it at 65°C for 30 minutes, then rapidly cooling it to 4°C.
• Once the mixture has reached 4°C, allow it to age for 4 to 12 hours, with 12 hours preferred for best results.