Nypa Tonka gelato

Name: Nypa Tonka gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 559.4 g Whole milk; 139 g Water; 60 g Butter; 30 g Skim milk powder; 10 g Whey protein 80%; 30 g Nypa palm sugar; 100 g Tanod palm sugar; 65 g Dextrose; 4 g Pattani sweet sea salt; 1 g Locust bean gum; 1.5 g Guar gum; 0.1 g Tonka bean

Yui Kanokwan's reimagined salted caramel with Nypa and Tanod palm sugars, Pattani sweet salt and tonka bean in three aromatic profiles.

A recipe by Yui Kanokwan

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Photo by Yui Kanokwan

The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Whole milk	559.4 g	55.9%
Water	139 g	13.9%
Butter	60 g	6%
Skim milk powder SaporePuro -20%	30 g	3%
Whey protein 80% SaporePuro -20%	10 g	1%
Nypa palm sugar	30 g	3%
Tanod palm sugar	100 g	10%
Dextrose SaporePuro -20%	65 g	6.5%
Pattani sweet sea salt	4 g	0.4%
Locust bean gum SaporePuro -20%	1 g	0.1%
Guar gum SaporePuro -20%	1.5 g	0.2%
Tonka bean	0.1 g	0%

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

Toast milk powder, prepare tonka bean in three profiles and grind finely.
Combine powders, add milk and water, blend 2 minutes with an immersion mixer.
Add butter at about 40 °C in the pasteuriser, heat to 75 °C.
Churn at -8 / -9 °C, blast freeze at -22 °C for 1 hour, rest 12 hours at -18 °C.

Full story, context and step photos on CucinaLi. Read the full article

Going further

Technical notes

Toast skim milk powder at 140 °C fan 12-18 min to golden beige. Tonka bean: 1/3 raw, 1/3 at 110 °C 30 min, 1/3 at 140 °C 12 min, then ground and sieved. Tonka dose: 0.06 g/kg.

The method

The balance, in numbers.

Mix composition and freezing curve. POD16.95 PAC28.51 Serv. temp.-13.7 °C

Sugars: 17.83%
Fats: 7.00%
MSNF: 8.28%
Other solids: 1.86%
Total solids: 34.96%
Water: 65.04%
POD: 16.95
PAC: 28.51
Serv. temp.: -13.7 °C
OQP: -11.1 °C
Calories: 174.85 kcal

Freezing curve

Serv. temp. (75%): -13.7 °C
OQP (70%): -11.1 °C

Behind the recipe

Yui Kanokwan

TasteLab

A chef and gelato maker with a background spanning Italy and Thailand, focused on sustainability, modern techniques and local ingredients. In Gelato Project Open Lab she shares Nypa Tonka, a salted caramel reimagined with palm sugars and artisanal salt from southern Thailand.

Meet Yui