Kaimaki gelato

Name: Kaimaki gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 580 g Whole milk; 127.9 g Cream 35%; 51.4 g Skim milk powder; 3 g Stabilizer; 88.9 g Sucrose; 59.3 g Dextrose; 59.3 g Glucose powder 39 DE; 24.7 g Maltodextrin 18 DE; 1.5 g Salep; 2.5 g Chios mastic; 0.5 g Mahleb; 1 g Salt

Kaimaki is a Greco-Ottoman gelato tradition: stretchy and resinous, with an aromatic profile that is still uncommon in Italian gelato making. Here it comes through salep, Chios mastic and mahleb, worked in at different stages so they disperse well without covering the base.

The formula starts from Giovanni Luigi Milardi's aromatic profile and moves it onto a more stable, glossy structure, without changing the flavour's identity: the same signature aromas, with more controlled behaviour in the display case.

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	580 g	58%
Cream 35%	127.9 g	12.8%
Skim milk powder SaporePuro -20%	51.4 g	5.1%
Stabilizer	3 g	0.3%
Sucrose	88.9 g	8.9%
Dextrose SaporePuro -20%	59.3 g	5.9%
Glucose powder 39 DE SaporePuro -20%	59.3 g	5.9%
Maltodextrin 18 DE SaporePuro -20%	24.7 g	2.5%
Salep	1.5 g	0.2%
Chios mastic	2.5 g	0.3%
Mahleb	0.5 g	0.1%
Salt	1 g	0.1%

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Your quantity, the same recipe.

From formula to gelato

Method

Aromatics

Freeze the mastic for 20 min, pound in a mortar with 10 g sugar (deducted from the recipe) to a fine powder.
Grind mahleb very finely and sieve.
Mix salep, salt and 5 g sugar (deducted from the recipe) to prevent lumps.

Pasteurisation and churning

Heat milk and cream. Sprinkle in the powders at about 50 °C with the salep.
Pasteurise at 80-85 °C for 2 minutes, cool to 40 °C and add mahleb and mastic, blending well.
Cool to +4 °C, mature 8-12 hours and churn.

The method

The balance, in numbers.

Mix composition and freezing curve. POD15.98 PAC29.58 Serv. temp.-15.8 °C

Sugars: 22.33%
Fats: 6.54%
MSNF: 10.10%
Other solids: 0.87%
Total solids: 39.83%
Water: 60.17%
POD: 15.98
PAC: 29.58
Serv. temp.: -15.8 °C
OQP: -12.7 °C
Calories: 192.00 kcal

Freezing curve

Serv. temp. (75%): -15.8 °C
OQP (70%): -12.7 °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