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Vanilla Gelato
Ingredients
- 1kg of Colac Neutral White Base (SGC1006P)
- 3kg Whole Milk
- 8g Tahitian Vanilla Flavour Bursts (SCF1078)
- 1g Vanilla Seeds (SCF0568) (optional)
Method
This creamy, white vanilla gelato recipe is deceptively delicious, with sweet, warming vanilla and a subtle milk base. It's the ideal addition to your ice creamery or gelateria's display, and will be a fan favourite with your customers this summer.
How to Make Vanilla Gelato:
- Heat the milk (70-85°c)
- Add the Colac neutral gelato base mix and blend for 2+ minutes
- Allow to cool, add the vanilla flavour burst and Madagascan vanilla seeds (if preferred) and blend again
- Then churn, decorate and store as you would normally
Enjoyed this recipe? For an even simpler vanilla gelato, try our Traditional Vanilla Gelato recipe!
Approximate costs
£12.54
4 kg batch
£0.31
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.
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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
Keylink
Tahitian Vanilla Flavour Burst
Water-Soluble
SCF1078
Water soluble and heat-stable. Adds a hint of pigment to light-coloured substances. We recommend you use a teaspoon to m...
In-stock: 10
£15.92
100ml
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