Gelato · Classics & Dairy · Nº 10
Mascarpone
Gelato al mascarpone
Mascarpone carries all the fat here, so the gelato eats like softly whipped cream with a quiet lactic finish. A modest dose is enough; more would blunt the milk.
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, glucose powder, dextrose and stabilizer.
Warm the milk in a pan 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 base fast over an ice bath to 39 °F (4 °C), then add the cold mascarpone and use an immersion blender until the base is smooth and fully emulsified; adding it cold reduces the risk of splitting.
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.
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.
