Gelato

Paraphernalia

• Ice cream machine

Ingredients

• 650ml whole milk - 750g
• 100g egg yolk
• 60ml rum
• 100g caster sugar
• 50g liquid glucose
• 15g vanilla bean paste

Method

• Heat (milk & cream & eggs) to 45C in baine marie
• Add sugar, syrup, and milk powder
• Heat to 85C (coats back of a spoon)
• Split into 3 pans to cool, put in fridge overnight