Shakerato gelato

A Shakerato is a refreshing Italian coffee drink you find at any bar in Italy but this creamy hazelnut and coffee gelato takes it to the next level!

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INGREDIENTS

• 1000g Whole milk
• 100g Heavy cream
• 220g Sugar
• 40g Dextrose
• 45g Skim milk powder
• 50g Base 50*
• 115g Pure hazelnut paste*
• 30g Light coffee paste*

TOTAL 1600g

PROCEDURE

  • Combine all dry ingredients together in in a bowl and mix them a bit.
  • Combine the milk and heavy cream in a pitcher of container and proceed to immersion blend the dry ingredients into the liquid.
  • Cook the mix on your pasteurizer or in a pot on medium heat until it reaches 85C. Remove from the heat if cooking in a pot.
  • Add the hazelnut and coffee paste and mix with an immersion blender. You could also mix in these two ingredients from the beginning if pasteurizing in a commercial machine.
  • Move everything to your batch freezer or home machine and start churning. Extract when ready and place in a blast freezer (or regular if at home) for 3-5 minutes and then display.
  • *I used Base 50 #7504, Nocciola Italia #8590 and Caffé Liquid Express #201107M all from Disaronno Ingredients

I like decorating it with roasted coffee beans or fudgy chocolate sauce. Enjoy!

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