Spruce tip gelato

Name: Spruce tip gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 555.9 g Whole milk; 55.5 g Spruce tips; 166.4 g Cream 35%; 38.1 g Skim milk powder; 3.4 g Cream stabilizer (locust bean/guar); 133.1 g Sucrose; 47.6 g Dextrose

Spruce tips give the milk a resinous balsamic aroma with a citrus undertone. A mountain gelato, unusual and highly aromatic, to serve with spruce tip honey and crunchy granola.

A recipe by Andrea Rapanaro

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The mix

Ingredients

1 kg

Infusion

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Whole milk	555.9 g	55.6%
Spruce tips	55.5 g	5.6%

Base

Cream 35%	166.4 g	16.6%
Skim milk powder SaporePuro -20%	38.1 g	3.8%
Cream stabilizer (locust bean/guar)	3.4 g	0.3%
Sucrose	133.1 g	13.3%
Dextrose SaporePuro -20%	47.6 g	4.8%

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

For the spruce tip milk

Rinse the spruce tips well to remove any insects.
Heat the milk to 70°C. Take off the heat, add the tips and infuse for 24 hours, moving to the fridge once the milk is lukewarm-cold.
Use the strained milk for the recipe.

For the gelato

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.
Stirring constantly, pasteurize by bringing the mix to 85°C for a couple of minutes.
Age the mix in the fridge for 6 to 12 hours.
Churn in an ice cream machine; serve with spruce tip honey and crunchy granola.

Pairing

For the spruce tip honey recipe, take a look at this blog recipe.
It is not true honey, more a dense syrup. It is fantastic with this gelato, or on lardo to dress fried pizzette.

The method

The balance, in numbers.

Mix composition and freezing curve. POD17.72 PAC27.47 Serv. temp.-14.5 °C

Sugars: 17.69%
Fats: 7.79%
MSNF: 8.79%
Other solids: 5.90%
Total solids: 40.17%
Water: 59.83%
POD: 17.72
PAC: 27.47
Serv. temp.: -14.5 °C
OQP: -11.7 °C
Calories: 199.64 kcal

Freezing curve

Serv. temp. (75%): -14.5 °C
OQP (70%): -11.7 °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