Gelato · Fruit, Tea & Spirits · Nº 36
Earl Grey
Bergamot tea gelato
Bergamot's citrus perfume settles beautifully into dairy, which is why Earl Gray milk tea is so loved. A short infusion in warm milk pulls out the aroma while leaving the harsher tannins in the leaf.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Warm the milk to just below a simmer, add 0.63 oz (18 g) Earl Gray leaves, cover, and steep off the heat for 12–15 minutes. Strain, weigh the infused milk, and add fresh milk to restore it to 19.2 oz (545 g).
Whisk the skim milk powder, sugar, glucose powder, dextrose, and stabilizer together until evenly combined.
Combine the tea-infused milk and cream in a saucepan. Warm to 113–122 °F (45–50 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Use an immersion blender to emulsify the hot base for about 30 seconds. Set the saucepan over an ice bath and stir until the base reaches 39 °F (4 °C) or colder.
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.
If the refrigerated base has settled, whisk it by hand for 10–15 seconds until uniform; otherwise proceed directly to the machine.
Pour the cold liquid 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.
