Old Gregg gelato

Old Gregg gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

The inspiration for this flavour came from those twisted dudes from The Mighty Boosh, a British TV comedy show.

We love those guys because we are all kinda twisted as well! The Old Gregg flavour is our take on a Baileys Irish Whisky gelato … if you don’t know The Mighty Boosh, don’t bother trying to understand, just enjoy the flavour!

Domestic

Ingredients

Quantity Ingredient
575g milk
100g cream
50g skim milk powder
5g stabiliser
110g Old gregg mix
60g whisky, (see note)
Butterscotch sauce

Method

  1. Mixing

    Put the milk and cream in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 65°C, then add the Old Gregg mix. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker. After a few minutes, add the whisky.
  6. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl; as you do this, fold the butterscotch sauce into the gelato. Cover tightly and immediately place in the freezer.
  7. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the milk and cream in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the milk and cream hit 40°C, whisk in the powders and then add the Old Gregg mix. The pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. After 5 minutes, add the whisky into the churner. Within 10 to 12 minutes, your mix should be ready for extraction. As the gelato comes out of the churner, fold in the butterscotch sauce.
  5. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.

Note

  • Put the whisky in a shallow bowl and leave out overnight to evaporate the alcohol.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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