thumbnail image 1
thumbnail image 2
thumbnail image 3
thumbnail image 1 thumbnail image 2 thumbnail image 3
Preparation time
1h 0min
Total time
11h 0min
Portion
1 litre(s)
Level
advanced
  • TM 6
  • TM 5
  • TM 31
published: 2022/11/09
changed: 2022/11/09

Ingredients

Yoghurt Gelato (converted from Gelato Messina book)

  • 250 g full cream milk, Must be full cream milk - see tips
  • 120 g cream
  • 1 teaspoon Vanilla Paste
  • 145 g white sugar
  • 45 g skim milk powder
  • 35 g dextrose, See tips
  • 5 g stabiliser, See tips
  • 400 g natural yoghurt, See tips

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

Share your activity

I'm cooking this today

Recipe's preparation

    Be sure to read tips before starting this recipe!
  1. Place 250g Full Cream Milk, 120g Cream & Vanilla (optional) in to bowl, insert butterfly whisk set to 10min/40°C/Counter-clockwise operation"Counter-clockwise operation" /speed 1
  2. Place 45g Skim Milk Powder, 5g Stabiliser (see tips) in bowl with Milk & Cream mixture set 30 sec/speed 3.5 scrap down sides of bowl than set 30 min/65°C/Counter-clockwise operation"Counter-clockwise operation" /speed 1
  3. Transfer the mixture to a stainless steel bowl “not your thermomix bowl” cover tightly with foil and put in the freezer, stirring every 30 minutes or so until the mixture drops to 4°C
  4. Transfer mixture back in to Thermomix bowl
  5. Add Yoghurt into the mixture place lid with measuring cup 10 sec/speed 2.5
  6. Pure mixture back into the stainless steel bowl wrap with glad wrap place in the fridge and let it age for 4 hours or over night
  7. Turn on your ice cream maker on so it begins the freezing process or get ice cream bowl out of freezer
  8. Pure mixture in to thermomix mix 15 sec/speed 2.5 , then pour into the gelato maker. Once the mixture reaches -4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  9. Freeze till it reachers -12°C. When serving if and when after this occurs let gelato come down to about -12°C or till softened to scoop - ENJOY!

Tip

This recipe has been converted to a Thermomix recipe from converted from Gelato Messina book, it dose ask for ingredients that you're probably not going to have just sitting in your pantry and will need to go online or in to a specialty store to accesss these ingredients so this is not for everyone

Full cream milk

mast use full cream milk or this recipe may not work

Dextrose
can be found online It’s best to buy stabilisers from companies that deal with gelato/ ice cream ingredients

Dextrose has only 70% of the sweetness of sugar but has the incredible ability of being able to reduce the freezing point by nearly two times.

Stabiliser
can be found online It’s best to buy stabilisers from companies that deal with gelato/ ice cream ingredients

Stabilisers are usually sold blended, depending on whether you are making a sorbet or dairy flavour.

Natural yoghurt
Use natural yoghurt that had natural yoghurt on the label, avoid yoghurts that are flavoured or have added sugar or stabilisers

You will need a ice cream maker for this recipe if you are using a maker that needs the bowl to be pre frozen place in the the freezer the night before

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

Yoghurt Gelato (converted from Gelato Messina book)

Print:

Comments

Are you sure to delete this comment ?