Vanilla and balsamic gelato

Sometimes, the simplest things can surprise you the most – and this vanilla gelato with a balsamic glaze ripple is here to prove it. Smooth, creamy, and bursting with the warm, comforting flavour of Madagascan vanilla, swirled with a rich, tangy balsamic glaze. It’s a match you didn’t know you needed but won’t be able to resist!

White base ingredients

whole milk (3.5% fat) : 671g
double cream (48% fat) : 104g
Sucranna granulated sugar : 137g
dextrose : 14g
Glucodry 385 spray dried glucose : 33g
Arla skimmed milk powder : 36g
Rubicone neutro 5 AU base, stabiliser : 5g
Total 1000g white base :

White base method

Mix together the sugar, dextrose, Glucodry, skimmed milk powder and stabiliser until evenly combined.
Add the whole milk and double cream to a saucepan and begin heating gently.
Once the milk and cream are warm, gradually whisk in the combined dry ingredients, making sure everything is fully dissolved and there are no lumps.
Continue heating the mixture, stirring continuously, until it reaches 85°C.
Remove from the heat and cool the base down as quickly as possible to 4°C.
Cover and leave the white base to mature in the fridge for at least 4 hours, or ideally overnight, before using.
Give the chilled base a thorough blend until smooth and fully emulsified. Your white base is now ready to flavour and churn.

Balsamic glaze ingredients

Filippo Berio Gran Cru balsamic vinegar : 200g
Sucranna golden brown sugar : 200g

Balsamic glaze method

Gently heat the balsamic vinegar and brown sugar in a pan until all the sugar has completely dissolved.
When dissolved, allow the mixture to cool down completely.

Vanilla and balsamic gelato ingredients

white base : 5000g
Prova Gourmet Madagascan bourbon vanilla paste : 100g

Vanilla and balsamic gelato method

Blend the vanilla paste into the white base.
On extraction, ripple in the balsamic glaze.

Finish and serve

As you extract the gelato, gently ripple through the cooled balsamic glaze to create visible swirls throughout.
Transfer to a serving tray, finish with an extra drizzle of balsamic glaze and serve once the gelato has reached the perfect consistency.