Recipe for Eggless Gelato base required

[austin_adams]

Hi,

Currently, I am using a recipe for Gelato base, which gives me the below mentioned texture.


My current recipe:

Milk - 1 litre (FAT-4.5%, SNF- 8.5%)
Sugar - 125 gms
SMP - 65 gms
Dextrose - 70 gms
Fresh Cream - 160 gms (25% FAT, SNF-6.8%)
Maltodextrin - 50 gms
Emusifier - 3 gms
Tapioca Powder - 2 gms
Corn Starch - 3 gms



Current Texture using my receipe

Current Texture of Gelato




However, my target texture of Gelato is shown below.




I pasteurize my base till 85 degrees and age it for 6 hours. I have a commercial batch freezer and a blast freezer too.


Do let me know what changes should I make in my recipe to get the desired texture.

 

Thanks a lot!

[paulraphael]

I'm having a hard time getting a sense of those textures from the pictures. The top looks maybe firmer and shorter, the bottom softer and more elastic. Can you describe what you're looking for vs. what you're getting?

Also, what emulsifier are you using?

Edited May 18, 2017 by paulraphael (log)

[pastrygirl]

Gelato holding cabinets are apparently a few degrees warmer than scooping-style ice cream holding cabinets.  It's not just the recipe, serving temp will affect texture as well.