Artisan Italian Gelato

[Sussan Estela Olaya]

Hi George, thank you for your question and for following the Italian artisanal gelato course so closely!

Let me explain:

About the fat percentage in the milk.

In the recipe shared by Chef Sergio Dondoli, whole cow’s milk is used, which typically contains around 3.5% to 3.8% fat. It’s important to use whole milk because that fat provides body, creaminess, and stability to the gelato.

If the milk is already pasteurized, do you still need to follow the same procedure?.

Even if the milk you’re using is pasteurized, you still need to heat the mixture up to 85°C (185°F) for several reasons:

▪️To properly hydrate the stabilizers and thickeners, which need heat to activate.
▪️To fully homogenize the solids (milk powder, sugars, cream, and stabilizers) and create a smooth, stable base.
▪️And although the milk is pasteurized, the other ingredients (cream, milk powder, stabilizers) are not, so heating the entire mixture ensures complete pasteurization of the final mix, while also enhancing flavor and texture.

So yes, I recommend following the procedure exactly as the chef instructs, regardless of whether the milk is already pasteurized.

I hope this information is helpful, and if you have any other questions, feel free to ask I’ll be happy to assist!

Best regards.

[George Gavriel]

Thank you

[Sussan Estela Olaya]

Great! If you have any other questions, I’ll be here and happy to help you out.

Best regards!.

[George Gavriel]

I have Another one question.

The instructor in Videos suggest to rest gelato base for 4 hours and then transfer it in batch frezzer this rest time is at room temp or in refrigarator?

On recipe book is said Cool the mixture rapidly to 4°C is mean after 4 hours rest at room temp transfer the Gelato base to refrigarator or is mean to but the gelato base straight after 85°C to a bowl with ice to cool down to 4°C.

Because is not for professional purpose and i do not have batch freezer i have self cooling ice cream machine i don’t know if i have to change something during rest time.

Thanks

[Sussan Estela Olaya]

Hi George.

Thanks for your question! Let me answer it point by point:

Is the resting (maturation) of the gelato base done at room temperature or in the fridge?

The base should rest in the refrigerator at 4 °C (39 °F), not at room temperature.

Here’s why:

After pasteurizing at 85 °C (185 °F), the mixture must be cooled down quickly to 4 °C. The best method is an inverted bain-marie (ice water bath, with salt if possible to speed things up). This is for food safety reasons, since the temperature range between 40 °C and 10 °C is considered a danger zone for bacterial growth.

Once the mixture reaches 4 °C, it should be stored in the fridge for 4 to 12 hours. This cold resting period is known as maturation.

Why is cold maturation important?

1. Complete hydration of dry ingredients (gums, milk powder, etc.).

2. Better emulsification of fats and proteins.

3. More stability during churning.

4. Smoother texture and creamier mouthfeel.

What if you don’t have a batch freezer (professional machine)?

No worries! Your home ice cream maker with a built-in compressor is totally fine. Just keep in mind:

There’s no need to change the maturation process. Stick to the same steps:

Pasteurize → Rapidly cool → Rest in the fridge.

The only difference is that home machines are slower and have less cooling power. That’s why it’s even more important to start churning with a base that’s very cold (4 °C or lower), and avoid overloading your machine.

Clear step-by-step process for you:

1. Heat the mix:

Weigh the whole milk and sour cream, place them in a saucepan, and gently heat.

2. Add milk powder:

Add the skimmed milk powder and mix well to prevent lumps.

3. Combine the dry ingredients:

In a separate bowl, mix the sugar (sucrose), dextrose, and stabilizers (pre-blended with citrus fiber, guar gum, and locust bean gum in the proportions given in your recipe).

4. Incorporate the dry mix into the warm liquid:

Gradually add the dry ingredients to the warm milk mixture, stirring constantly to avoid clumping. Add the pinch of salt.

5. Pasteurize:

Continue heating until the mixture reaches 85 °C (185 °F). Hold that temperature for a few seconds to ensure pasteurization.

6. Rapid cooling:

Immediately after pasteurization, cool the mixture down as fast as possible. Place the pot in an ice water bath (with salt if possible) and stir until the temperature drops to 4 °C.

7. Cold maturation:

Once the mix is at 4 °C, transfer it to a container with a lid and refrigerate it for 4 to 12 hours. This step is key for full hydration, proper emulsification, and better structure and creaminess.

8. Churn:

After the resting period, pour the well-chilled mix into your ice cream machine with compressor. Churn until the texture becomes creamy and airy—this usually takes 20 to 40 minutes, depending on your machine.

9. Freeze (if not serving immediately):

If you have a blast chiller, use it to bring the gelato down to -18 °C quickly. If not, transfer it into an airtight container and place it in the freezer as soon as possible to complete the freezing process.

Final notes:

Never leave the gelato base at room temperature for hours. Always cool it immediately after pasteurization.

Your machine with compressor is perfectly suitable,just make sure the base is thoroughly chilled before churning.

Maturation isn’t mandatory at home, but it’s strongly recommended if you want a smooth, stable, professional-style gelato.

Best regards.

[George Gavriel]

Dear Sussan

Thank you very very much for your help now everything is crystal clear very good explanation.

Now is time to start doing my gelato.

Best regards

George

[Sussan Estela Olaya]

What a joy to read your message, George!
I’m so happy to hear that everything is clear now and that you’re ready to start making your ice cream.

I’m sure it’s going to turn out amazing!Remember, I’m always here to help you with anything you need.

If you have any questions along the way or need support at any stage, don’t hesitate to reach out I’ll be more than happy to assist you.

Wishing you lots of success with the preparation, and most importantly… enjoy your ice cream!
A big hug,Sussan.

[Sol Damiani]

Hey there George!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I’m glad Sussan’s answer helped you. Looking forward to see the marvellous icecream you’ll get!

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