180g Heavy Cream
150-180g (3 large) Whole Eggs
190g Toasted Sugar
35g Skimmed Milk Powder
8.0g Vanilla Bean/Paste, other Spices
6.0g Salt
2.0g Xanthan Gum
370-400g Cultured Buttermilk, Unstrained Yogurt, Kefir (0-3.25% fat)
30g Distilled Spirit (40% ABV)
Target Fat Content: 7.5-9.0%
Target Sweetness: 18.5-19.5%
Estimated AFP: 315-320
Measure the dry ingredients: toasted sugar, milk powder, salt; XG, and combine them.
Measure the cream directly into a heatproof bowl, as part of a double boiler set up. Next measure the weight of three whole eggs. Separately measure the buttermilk (or similar fermented dairy), the quantity of which should be 550 minus the weight of the eggs
Bring the water within the double boiler to a simmer over medium-high heat on your stove. Once there is some steam, frequently stir the cream and eggs on top of the double boiler and monitor the temperature with a digital thermometer.
Start adding the dry ingredients (sugar, milk powder, etc.). Slowly add the dry ingredient mixture while constantly stirring.
Continue to stir frequently until the mixture reaches 75-80°C (167-176°F). After which you can temporarily turn the stove off.
Slowly add your measured buttermilk while stirring, until everything is incorporated. Check the temperature of this new mixture, if it is below 60°C (140°F), turn the stove back on for the double boiler water.
If necessary, continue to cook and stir the mixture over the double boiler. Monitoring the temperature until it reaches just above 60°C, before then removing the bowl from the double boiler.
The mixture can continue to stay warm for a few minutes. Measure the vanilla bean/paste before incorporating.
Prepare an ice bath in a large bowl or pot, and place the smaller bowl containing your gelato base into the ice bath. Lastly, measuring the alcohol before incorporating. Stir occasionally and check the temperature until it cools down to at least 25°C (77°F).
Cover with plastic wrap pressed up against the surface of the liquid. Let the gelato base rest in the refrigerator for 6-24 hours.
After the resting, blend the gelato base to smooth out any inconsistencies in the custard. Then transfer it into the freezer to pre-chill.
Stir the gelato base in the freezer and check the temperature every 20-to 30 minutes. Once it reaches 0°C (32°F) or slightly lower, set up your ice cream machine.
Churn the gelato according to the basic instructions of your machine, until it achieves a softserve consistency. Immediately transfer into an airtight container and place it in the freezer for a minimum of a few hours, ideally closer to 12 hours.
This gelato should be ready to serve directly out of the freezer.