Custard gelato (Pacojet/Ninja)

Name: Custard gelato (Pacojet/Ninja)
Yield: 1000 g
Cuisine: Italian
Ingredients: 509.1 g Whole milk; 142.6 g Cream 35%; 183.3 g Egg yolk; 25.5 g Skim milk powder; 2 g Locust bean gum; 117.1 g Sucrose; 20.4 g Glucose powder 39 DE

The classic egg-custard gelato in the Pacojet and Ninja version: rich, round and enveloping, to be spun on demand.

A recipe by Andrea Rapanaro

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The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Whole milk	509.1 g	50.9%
Cream 35%	142.6 g	14.3%
Egg yolk	183.3 g	18.3%
Skim milk powder SaporePuro -20%	25.5 g	2.6%
Locust bean gum SaporePuro -20%	2 g	0.2%
Sucrose	117.1 g	11.7%
Glucose powder 39 DE SaporePuro -20%	20.4 g	2%

SaporePuro affiliate links: you get 20% off the goods (the discount is applied when you reach the cart), I earn a commission on purchases.

Your quantity, the same recipe.

From formula to gelato

Method

Combine the powders (skim milk powder, sugars, stabilizer).
Heat the milk with the cream.
Add the powders when cream and milk reach about 40 °C.
Add the egg yolks at around 65 °C.
Stirring constantly, pasteurize by bringing the mix to 85 °C for a couple of minutes.
Let the mix age in the fridge for 6 to 12 hours.
Pour into the Pacojet beaker and blast-freeze to -20 °C.
Spin (pacotize) and serve.

The method

The balance, in numbers.

Mix composition and freezing curve. POD12.87 PAC16.78 Serv. temp.-7.7 °C

Sugars: 13.65%
Fats: 12.56%
MSNF: 7.11%
Other solids: 3.27%
Total solids: 36.58%
Water: 63.42%
POD: 12.87
PAC: 16.78
Serv. temp.: -7.7 °C
OQP: -6.3 °C
Calories: 209.15 kcal

Freezing curve

Serv. temp. (75%): -7.7 °C
OQP (70%): -6.3 °C

Behind the recipe

Andrea Rapanaro

CucinaLi

Hi, I'm Andrea Rapanaro, founder of CucinaLi and author of Gelato Project.

I created Gelato Project to make artisan gelato more understandable, replicable and accessible even outside a professional lab. Starting from the meeting of cooking, technique and balancing, over the years I have developed recipes, guides and digital tools for people who want to really understand how a mix works, not just copy it.

With Gelato Project I pursue a practical, continuously evolving approach based on testing, method, curiosity and attention to the final result.

Meet Andrea

https://www.cucina.li