The Best Gingerbread Gelato Recipe for the Festive Season
November is here, which means the countdown to Christmas has officially begun!
To help you get into the festive spirit, why not try making our Recipe of the Month: Gingerbread Gelato – the perfect option for your gelateria, café, or restaurant menu this holiday season.
Ingredients
• 585g Whole milk (3.5%)
• 115g Cream (35%)
• 10g Powdered ginger
• 100g Gingerbread cookies
• 70g Granulated sugar
• 51g Dry glucose powder
• 39g Dextrose
• 25g Honey
• 11g Skimmed milk powder
• 4g Pure stabiliser
Method
1. Mix all the dry powders together
2. Weigh the milk and start the heating process within a batch freezer or pasteuriser
3. At 40°C, add the powder to milk by slowly shaking and stirring until perfectly dispersed
4. At 45°C, add the cream while continuing to mix
5. Continue mixing until pasteurised at 85°C
6. Rapidly cool the mixture using a blast chiller (-35°C/-40°C) or an ice water bath
7. During the cooling process, at 45°C, add the honey and crushed cookies, emulsifying them well into the mixture
8. When the mixture reaches 4°C, allow it to mature at this temperature for 12 hours (minimum 4 hours)
9. You can store this mixture at 4°C for up to 3 days (72 hours)
10. After 12 hours of storage, blend your mixture at a high speed for 1 minute, emulsifying your mix
11. Pour this into your batch freezer and programme it to your desired consistency
12. Before serving, add any festive decorations to your delicious gingerbread gelato!
Enjoy your festive treat!
Tried it? Tag us on social media, we’d love to see what you whip up.
For more recipe inspiration, tips, and tricks, join us at Gelato University! www.carpigiani.co.uk/carpigiani-university
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