Ecuador Milk Chocolate Gelato

Ingredients

1 bag of Milk ChocoBase Gelato Base Mix (SGC1002)
800 g of Callebaut Single Origin Milk Chocolate Ecuador 39% (SCC1712)
2 kg of whole milk
400 g of apricot puree (SCF0851A)

Indulge your senses with a cocoa rich, single origin milk chocolate gelato, blended with the sweetness of apricot purée. Callebaut's Ecuador Milk 39% has a high cocoa content and creamy, caramel notes that make it a perfect pairing for apricots. Sprinkle a few on top before storing, and decorate with shards of Ecuador Milk for a chocolate ice cream that's as visually appealing as it is delicious!

How to Make Ecuador Milk Chocolate Gelato:

Mix ingredients together with immersion blender for approx. 2 mins
For a better structure, leave to rest in refrigerator (3-5°C) for approx. 30 mins
Pour into batch freezer and start churning
When the gelato leaves the batch freezer mix with chopped apricots and finish with broken shards of Ecuador milk chocolate
Leave to rest in blast freezer for a few mins
Yields 4 kg (+ 4.5 L) of gelato, ready to serve

Enjoyed this recipe? Ecuador Milk 39% also pairs beautifully with blueberries!

Approximate costs

£23.45

4 kg batch

£0.59

100G

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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