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Vanilla Gelato

Ingredients

  • 1kg of Colac Neutral White Base (SGC1006P)
  • 3kg Whole Milk
  • 8ml Norohy Madagascan Bourbon Vanilla Extract (SCF0508)

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:

  1. Heat the milk (70-85°c) 
  2. Add the Colac neutral gelato base mix and blend for 2+ minutes 
  3. Allow to cool, add the Norohy Vanilla Extract and blend again 
  4. 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

£11.36
4 kg batch
£0.28
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: 15

£14.08 2kg bag
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Norohy

Norohy Organic Madagascan Bourbon Vanilla Extract 50ml

SCF0508

A clean label product with no added colour or flavour enhancer, Norohy vanilla extract uses Bourbon vanilla beans and, s...

In-stock: 4

£8.82 50ml
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