Yogurt gelato

The defining feature of yogurt gelato is the contrast between the creaminess of a dairy base and the fresh acidity of natural yogurt. In this recipe yogurt represents a substantial part of the mixture rather than being treated as a minor flavouring.

The milk and cream base is prepared and pasteurised separately. The yogurt is incorporated only after cooling and maturation, shortly before churning. This keeps it away from the hottest stage of production and helps preserve a clearer fresh and tangy character.

The formulation also needs to account for the fact that yogurt brings water, milk solids and its own acidity. Adding yogurt is therefore not equivalent to adding the same amount of milk to an existing gelato base. The result is a clean, dairy-forward gelato in which acidity should not dominate, but instead reduce the perception of sweetness and give the flavour its characteristic freshness.