Spiced Pear with Brandy Gelato

Ingredients

1kg of Colac Neutral White Base (SGC1006P)
3kg Whole Milk
1kg Pear William Purée (SCF0863A)
Ripple with Speculoos (Spiced Biscuit) Flavour Paste (SGF1820)
75ml St Remy XO Brandy Concentrate

Method

This fruity and warming spiced pear and brandy ice cream gives us that cosy autumnal feeling. Combining sweet Pear William purée with St Remy XO brandy and a ripple of spiced biscuit flavour paste, this is one gelato that will warm your heart!

How to make Spiced Pear with Brandy Gelato:

Heat the milk (70-85°c)
Add the Colac neutral gelato base mix and blend for 2+ minutes
Allow to cool, add the Pear William purée and brandy and blend again
Then churn and ripple with the Speculoos flavour paste

Enjoyed this recipe? Switch it up by swapping the pear purée for apple, and top with a hearty scoop of Apple, Raisin and Cinnamon sundae topping!

Approximate costs

£22.41

5kg batch

£0.45

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.

Print this recipe