Gelato · Fruit, Tea & Spirits · Nº 32
White Peach Oolong
Milk-tea gelato
A roasted oolong steeped straight into the milk gives this gelato the body of a properly brewed milk tea. Ripe peach purée goes in cold at the very end, so its perfume sits bright above the tea's toasty depth.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Bring the milk just to a simmer, add 0.71 oz (20 g) roasted oolong leaves, cover, and steep off the heat for 15 minutes. Strain, weigh the infused milk, and add fresh milk to restore it to 14.8 oz (420 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.
Immediately before churning, add the cold white peach purée and use the immersion blender for 20–30 seconds, until smooth and uniform.
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.
