Gelato

.pdf

School

University of Guelph *

*We aren’t endorsed by this school

Course

3090

Subject

Chemistry

Date

Oct 30, 2023

Type

pdf

Pages

1

Uploaded by laurakuszaj

Report
Gelato Yield: Ingredients 12 Egg Yolks 450 g Sugar 1050 mL Milk 750 mL 35% Cream 15 mL Vanilla Instructions 1. Combine milk and 35% cream in a pot and *scald 2. Combine sugar and egg yolks in metal bowl and whisk together 3. *Temper in milk to sugar and egg mixture, place bowl over simmering water (creating a double boiler) and mix with wooden spoon until slightly thickened, about 15 minutes. If the mixture overheats it will seem separated and the recipe will have to be started over (basically you scrambled the eggs) 4. Strain into three Pacojet containers, label and freeze for 24 hours 5. Pacotize the next day, transfer to plastic containers, label and freeze again for another 24 hours *Scald means to heat just below the boiling point *Temper in this case means to add slowly so as not to cook the eggs
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