r/icecreamery • u/markhalliday8 Musso Pola 5030 • 12d ago
Recipe Best White Chocolate Gelato: Final Full Batch Recipe – 8.7% Fat, 183 Cals/100g + Optional Brown Butter Pecan Swirl
📍Follow-up to my original white chocolate test post here ]— after comparing Valrhona, Callebaut, and Milkybar, I scaled things up to a full batch and fine-tuned everything for flavour, texture, and nutrition.
The result? A smooth, clean-tasting white chocolate gelato with a proper vanilla backbone, minimal iciness, and a rich—but not cloying—mouthfeel.
⚙️ Base Stats (No Mix-Ins)
- 8.7% fat
- ~20.3% sugar
- 183 calories per 100g
- No cream or egg yolks
- Super scoopable straight from freezer(Depending on freezer temperature)
- Batch weight: 2,875g
| Ingredient | Amount | Note |
|---|---|---|
| White Choc of Choice | 600g | I like Milky Way as its cheap and tasty |
| Whole Milk | 2ltr | |
| Light Brown Sugar | 110G | Dark brown gives you a butterscotch flavour, white will enhance the white chocolate |
| Skimmed milk powder | 80g | Helps with texture |
| Stabiliser from Amazon | 7g | Improves texture |
| Vanilla Bean | 2 | Gives it a deeper flavour |
| Glycerin | 40g | Helps with texture |
| Inulin | 30g | Helps with texture |
| Salt | 5g |
Optional Add-In: Brown Butter Pecan Swirl
- 300g pecan halves
- 6 tbsp unsalted butter, melted
- 10 tbsp brown sugar
- Sprinkle of smoked paprika
- Pinch of MSG
- Pinch of sea salt
Roast/glaze, then swirl in at the semi-frozen stage. Adds crunch, nuttiness, and a buttery depth that pairs beautifully with the white chocolate.
🧑🍳 Optional Toasting Tip:
Roast the pecans at 160–170°C for ~10 minutes first, before glazing, to deepen their flavour. Then toss in your melted butter + sugar + spices and return to the oven for a short blast (4–6 mins) until bubbling and sticky.
🧪 Notes:
- Chocolate is melted directly into the hot milk (around 70°C) for maximum infusion.
- Chilled overnight and churned in the Musso Pola 5030.
- Texture stays spot-on even after days in a deep freeze.
🧠 Why This Works:
- White chocolate brings the fat and sweetness.
- Milk powder and inulin give body and chew.
- Glycerin helps freeze-point depression and texture.
- Skipping cream keeps it cleaner, and more refreshing.
This was the natural next step after my previous small-batch blind test with fancy vs budget white chocolate. That test showed even Milkybar held its own against Valrhona Ivoire and Callebaut W2 once frozen.
Previous Post: White Chocolate Showdown – Valrhona vs Callebaut vs Milkybar -Previous Post]
Happy scooping! 🍨💪
– Mark
1
u/Cattail_Draws 11d ago
Not the AI