Gelato · Classics & Dairy · Nº 05
Wildflower Honey
Gelato al miele
Wildflower honey has a meadow sweetness that sugar alone cannot imitate, so it goes into the base cold to keep that aroma intact. Because honey freezes softer than sucrose, the other sugars are trimmed to keep the scoop firm.
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 and stabilizer together until evenly blended.
Combine the milk and cream in a pan and warm to 113–122 °F (45–50 °C). Rain in the dry mix while stirring, heat to 185 °F (85 °C), then stir 30 seconds off the heat.
Use an immersion blender to homogenize the warm base until smooth, then 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.
Add the honey to the cold liquid base. Use an immersion blender for 20–30 seconds, just until the honey is dissolved and the base is uniform.
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.
