Gelato · Classics & Dairy · Nº 08
Greek Yogurt & Blueberry
Yogurt swirl gelato
Thick Greek yogurt makes a gelato that tastes fresh rather than rich, and cooked blueberries ribbon through it in deep violet streaks. Heat is kind to blueberries; it concentrates their flavor and sharpens their color.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the B ingredients together: skim milk powder, sucrose, dextrose, glucose powder, maltodextrin and stabilizer.
Combine the milk and cream in a pan and warm to 113–122 °F (45–50 °C). Rain in the B mix while stirring, heat to 185 °F (85 °C), then stir for 30 seconds off the heat.
Cool the cooked base quickly over an ice bath to 39 °F (4 °C). Add the cold Greek 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.
Spoon the finished gelato into a chilled container, layering it with the blueberry swirl. Fold only once or twice so the veins stay distinct.
Optional · Firm up before serving
(Optional, for a firmer texture) Cover the filled container and freeze until firm. Before serving, let the gelato soften until easily scoopable.
