White truffle custard gelato

Name: White truffle custard gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 534.8 g Whole milk; 131.2 g Cream 35%; 32.8 g Skim milk powder; 121.6 g Egg yolk; 1.6 g Locust bean gum; 121.6 g Trehalose; 54.6 g Dextrose; 1.8 g Salt

White truffle custard gelato: egg yolk and truffle aroma, gourmet and delicate.

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	534.8 g	53.5%
Cream 35%	131.2 g	13.1%
Skim milk powder SaporePuro -20%	32.8 g	3.3%
Egg yolk	121.6 g	12.2%
Locust bean gum SaporePuro -20%	1.6 g	0.2%
Trehalose SaporePuro -20%	121.6 g	12.2%
Dextrose SaporePuro -20%	54.6 g	5.5%
Salt	1.8 g	0.2%

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

There are two options for bringing through the truffle flavour.
The recommended option: leave a white truffle in a container with the eggs overnight in the fridge (the yolk will absorb the aromas).
Replace 40 g of cream with 20 g of truffle oil (to be added at the end of the recipe).
Combine the powders (skim milk powder, sugars, salt, stabilizer).
Heat the milk with the cream.
Add the powders when cream and milk reach about 40 °C.
Add the yolks at about 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.
If you chose option (2) to flavour with truffle, add the oil in a thin stream while blending well.
Churn in an ice cream machine.

The method

The balance, in numbers.

Mix composition and freezing curve. POD10.33 PAC27.36 Serv. temp.-13.6 °C

Sugars: 16.70%
Fats: 10.31%
MSNF: 7.97%
Other solids: 2.38%
Total solids: 37.36%
Water: 62.64%
POD: 10.33
PAC: 27.36
Serv. temp.: -13.6 °C
OQP: -11.0 °C
Calories: 200.99 kcal

Freezing curve

Serv. temp. (75%): -13.6 °C
OQP (70%): -11 °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