White Chocolate & Vanilla Gelato with Milk

Ingredients

1.6kg Callebaut ChocoGelato Bianco (SGC2008)
2.4kg Semi Skimmed Milk
8g Tahitian Vanilla Flavour Bursts (SCF1078)
1g Vanilla Seeds (SCF0568)

Method

White chocolate and vanilla, a classic pairing that stands the test of time. And with this simple recipe, you can give your customers a taste of this dreamy combination come summertime! Made with Callebaut's ChocoGelato Bianco gelato base mix, containing 70% white chocolate, as well as Tahitian vanilla, it's an elegant frozen treat that never goes out of style.

How to Make White Chocolate & Vanilla Gelato with Milk:

Heat the milk (70-85°c)
Add the ChocoGelato Bianco gelato base mix, vanilla flavour burst and vanilla seeds then blend for 2+ minutes
Leave to cool for approximately 30 minutes
Then churn, decorate and store as you would normally

Enjoyed this recipe? Leave the vanilla seeds out if you prefer, or swap the Tahitian vanilla flavour for Madagascan vanilla extract. And don't forget the vanilla topping sauce and white chocolate topping sauce,

Approximate costs

£23.23

4 kg batch

£0.58

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