Step 1 – Assembling the pasteuriser

A step-by-step demonstration on how to put together the different parts of the pasteuriser before making gelato base.

NB:  The 1st part of the next video is incorrect (we have covered it in the assembly video you just watched – start next vide at 1min35sec mark)

Step 2 – Making gelato base – Start Video at 1 minute and 35 seconds

In this video we will show you, step by step, how to make the base for our delicious gelato, our secret recipe. From preparing the equipment to measuring and mixing the ingredients.

NB:  The on/off switch on the machine is broken off, you need to switch the machine on at the wall (see photo below – switch is circled in red)

The machine will start to heat when you switch it on.

So once you have some water for cleaning switch it off again until you are ready to rinse it out with fresh water

Base Recipe

• 40 litres of full cream milk (20 x 2 litre bottles)
• 4 kg Gelobase (2 full bags)
• 8 kg sugar (weigh out 2 x 4 kg jugs)
• 1.2kg of lactocream (this comes in 1.5kg bags weigh out into jug)
• 800 g Integrabase 20/50
• 1kg Skim Milk Powder (1 full pink bag)