🍦 Yields: ~4 liters of finished gelato - perfect for the LB100 or ReadyChef. Double or Triple the recipe for larger batches!
🥛 Base Ingredients (White Base)
- Whole milk – 1000g
- Heavy cream (35%) – 250g
- Skim milk powder – 60g
- Sucrose (sugar) – 200g
- Dextrose – 50g
- Stabilizer (gelato-specific) – 5g
Note: This is a classic white base. If you have a pre-made base or mix specific to Carpigiani use (like Joygelato or Pregel), you can swap it in accordingly.
🍓 Flavor Add-In
- Fresh strawberries – 600g (hulled, ripe)
- Fresh basil leaves – 10–12 large leaves
- Lemon juice – 20g (to brighten flavor)
- Sugar – 50g (adjust based on sweetness of berries)
🧑🍳 Instructions
1. Prepare the Base
- Blend milk, cream, skim milk powder, sucrose, dextrose, and stabilizer in a pot.
- Heat to 85°C (185°F) while stirring.
- Hold for 2–3 minutes, then cool rapidly to 4°C (40°F).
- Age in the fridge for 4–12 hours for best texture.
2. Prepare Strawberry Basil Mix
- Purée strawberries, basil, sugar, and lemon juice in a blender until smooth.
- Strain if you want a smoother texture (optional).
- Chill to 4°C.
3. Combine & Batch Freeze
- Mix the chilled fruit purée with the aged base thoroughly.
- Pour into your Carpigiani batch freezer and process according to your machine's gelato cycle.
4. Extract & Harden
- Once extracted, place into gelato pans or containers and put in a blast freezer for 15–20 minutes if available.
- Hold at -12°C to -14°C for service.
🍃 Optional Garnish Ideas
- Chopped candied basil
- Swirl of strawberry coulis
- White chocolate shavings