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Pear Gelato
Ingredients
- 1kg of Colac Neutral White Base (SGC1006P)
- 3kg Whole Milk
- 1kg Pear William Purée (SCF0863A)
Method
This fresh and fruity pear ice cream makes a sweet and refreshing treat for those late summer days. Simply combine Pear William ambient fruit purée with Colac Neutral Base Mix and milk, and churn!
How to make Pear Gelato:
- Heat the milk (70-85°c)
- Add the Colac neutral base and blend for 2+ minutes
- Allow to cool, add the Pear William purée and blend
- Then churn, decorate and store as you would normally
Enjoyed this recipe? Jazz it up next time with a ripple of caramel flavouring paste, or drizzle with Speculoos Topping Sauce for a sweetly spiced gelato!
Approximate costs
£17.03
5 kg batch
£0.34
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith.
These recipe costs could be lower if you benefit from Keylink discounts.
Add ingredients to your order
Ravifruit Ambient Purees - in 1kg Packs
Ravifruit Pear William Puree
Ambient Pasteurised Fruit Puree
SCF0863A
A smooth, fruity purée made from the Williams pear - perfect for summer puddings and pastries! These Ravifruit a...
In-stock: 18
£6.04
1kg carton
Colac
Colac Complete Neutral Base Mix (Scoop)
SGC1006P
Colac™ gelato bases are complete powder bases specially developed to give gelato a smooth taste, ex...
In-stock: 10
£17.89
2kg bag
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