Gelato · Classics & Dairy · Nº 07
Cultured Cream
Sour-cream gelato
Sour cream and yogurt give this gelato the gentle tang of a well- kept dairy, rounded out by a clean milky sweetness. A splash of lemon juice, added in the machine, keeps the finish bright.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the B ingredients together until evenly blended: skim milk powder, sucrose, glucose powder, dextrose and stabilizer.
Combine the milk, cream and sour cream in a pan and warm to 113–122 °F (45–50 °C). Rain in the B mix while stirring, then heat to 185 °F (85 °C). Take off the heat and stir for 30 seconds.
Cool the cooked base quickly over an ice bath to 39 °F (4 °C). Add the cold yogurt and whisk until completely uniform; the yogurt is not heated.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, whisk in the lemon juice until evenly combined.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
