Gelato · Classics & Dairy · Nº 01
Tahitian Vanilla
Gelato alla vaniglia
Tahitian vanilla carries soft anise and caramel notes that set it apart from every other origin. A small measure of egg yolk rounds the base and gives the gelato its natural pale-gold color, with no coloring added.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, sucrose, glucose, dextrose and stabilizer together until evenly blended.
Combine the milk, cream and egg yolk in a pan. Split one third of a Tahitian vanilla pod, scrape it, and add pod and seeds. Warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C) and stir 30 seconds off the heat.
Strain out the vanilla pod, then use an immersion blender to homogenize the warm base until smooth. Cool the liquid base quickly over an ice bath to 39 °F (4 °C).
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.
