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Pear Gelato

Ingredients

  • 1kg of Colac Neutral White Base (SGC1006P)
  • 3kg Whole Milk
  • 1kg Pear William Purée (SCF0863A)

Method

This fresh and fruity pear ice cream makes a sweet and refreshing treat for those late summer days. Simply combine Pear William ambient fruit purée with Colac Neutral Base Mix and milk, and churn!

How to make Pear Gelato:

  1. Heat the milk (70-85°c)
  2. Add the Colac neutral base and blend for 2+ minutes
  3. Allow to cool, add the Pear William purée and blend
  4. Then churn, decorate and store as you would normally

Enjoyed this recipe? Jazz it up next time with a ripple of caramel flavouring paste, or drizzle with Speculoos Topping Sauce for a sweetly spiced gelato!

Approximate costs

£17.14
5 kg batch
£0.34
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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