Round 2 chillin'

After batch 1 was left in the freezer for one night, the next day we saw this...

We suspect the inconsistency in color was either due to insufficient stirring when we mixed the egg yolks with the milk or we got the heating temperature off. In any case we have to move on from our not-so-ideal attempt and make new gelato, and also because our milk and cream have fast-approaching expiry dates!

FYI, whipping cream expires in 5 days once it's opened.

Batch 2 Formula
Reduced Cream to Milk ratio from 1 : 3 to 1 : 5
Reduced Sugar to Full mixture ratio from 1 : 4 to 1 : 7

We made 2 versions of the above, one using skimmed milk + vanilla essence and the other with full cream milk + real vanilla beans.

Here's the outcome..this is the one with skimmed milk + vanilla essence

Here's the one with full cream milk + vanilla bean

Generally both turned out with good texture, but of cos the full cream milk version was creamier. As for the sweetness, even though we reduced sugar quite drastically we find this batch much more palatable. Conclusion is the original recipe catered to people with vastly different tastes or the writer really wanted a sugar high. For the batch with vanilla bean, we couldn't make much difference taste-wise but personally I find the vanilla bean gelato looked better in terms of presentation.

While scooping out the gelato from the machine, action has got to be fast because it melts really quickly. So it will look like the below...

We promptly tucked them into the freezer for further chillin.

As we were very busy fumbling about the steps and referring to recipes as we made the gelato, that explains the lack of photos during the process. But we will be featuring more on our equipment, ingredients and the steps in our next couple of posts once we get a hang of the steps for sure! And we'll be working on testing out other proportions and flavors, and share more tips and learning as we go along.

Till the next chillin, folks =)