Blueberry Gelato

Ice Cream and parfait
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Ingredients for 2900 g
  • 450 g QimiQ Whip, chilled
  • 10 g Ice cream stabilizer Cremodan 30
  • 100 g Dextrose
  • 1 litre(s) Milk 3.5 % fat
  • 350 Sugar
  • 2 g Salt
  • 1 kg Ravifruit blueberry puree
Method
1.
Mix the Cremodan and the dextrose and set aside.
2.
Place all the other ingredients except the blueberry puree into a pot or the pasteurizer and heat to 120 °F.
3.
Add the stabilizer/dextrose mixture and continue to heat to 165°F.
4.
Place the mixture on ice or in the blast chiller to cool quickly. Add the blueberry fruit puree.
5.
Allow the mixture to mature in the refrigerator for a minimum of 2 hours, preferably over night.
6.
Run in the batch freezer until set, and place into the freezer until hard.