Inspired by the Gelato di crema recipe from the great Ice Cream Nation blog (you have to check it out!) I made a modified version of this orange flavoured gelato. Anders recipe calls for Grand Marnier but I didn’t have that so I used Cointreau instead. Grand Marnier is made with cognac and Cointreau is made with a clear spirit. Cointreau has a cleaner orange flavour and Grand Marnier is more complex and sweeter. I used a yellow gelato base and balanced it to have 8% total fat. Also added diced candied orange peel as an add-in. Neutral 5 stands for a stabilizer blend, I used the Cremodan 500 Cold stabilizer but you can use any stabilizer blend. And as usual if you have a different kind of milk and/or cream you can recalculate the amounts in the software or here.
Instructions
Add all dry ingredients to a bowl and mix well.
Add milk, cream and egg yolks to a pan.
Add the orange zest.
Whisk in the dry ingredients.
Slowly heat to 83C/181F while stirring.
Transfer to a zip-lock bag and chill in cold/ice water.
Add the Cointreau.
Age in fridge overnight or at least four hours.
Strain and run in ice cream machine.
Optional. Mix in 2 tablespoons of finely diced candied orange peel after churning.
Ingredients
| Ingredient | Weight (g) |
|---|---|
| Milk (3.0%) | 567.2 |
| Cream (40.0%) | 89.0 |
| Skim milk powder | 47.3 |
| Egg yolk (6) | 100.0 |
| Sucrose | 144.7 |
| Dextrose | 45.5 |
| Cointreau | 5.0 |
| Neutral 5 | 3.00 |
| Zest of one orange |
Data
| Name | Amount |
|---|---|
| Butter fat | 5.3 % |
| Total fat | 8.0 % |
| MSNF | 10.0 % |
| TSNF | 30.8 % |
| Total solids | 38.8 % |
| POD | 185.9 |
| Freezing point | -3.3°C, 26.0°F |
| Weight | 1001.5 g |
| Final weight | 1001.5 g |
| Energy/100g | 196 kcal |
| Energy/100g | 196 kcal |
| Cost | 0.0 |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Cacao fat | 0.0 % |
| Other fat | 2.7 % |
| Protein | 5.2 % |
| Total sugar | 24.1 % |
| Sugar | 18.6 % |
| Lactose | 5.5 % |
| Lactose/Water | 8.9 % |
| MSNF/Water | 16.3 % |
| Other solids | 1.3 % |
| Water | 61.2 % |
| Stabilizers | 0.30 % |
| Stabilizers/Water | 0.49 % |
| Egg yolks | 10.0 % |
| Egg yolk lecithin | 0.9 % |
| Salt | 0.0 % |
| Alcohol | 0.2 % |
| HF | 0.0 |
| PAC se | 278.4 |
| PAC normalized | 455.0 |
| FP SE | -2.8°C, 26.9°F |
| FP MSNF | -0.4°C, 31.3°F |
| FP Salt | 0.0°C, 32.0°F |
| FP Alcohol | -0.1°C, 31.8°F |
| Frozen water @-14.0°C, 6.8°F | 71.3 % |
| Temp at HF65 | -11.2°C, 11.8°F |
| Temp at HF70 | -13.4°C, 7.9°F |
| Temp at HF75 | -16.2°C, 2.8°F |
I can’t seem to find any reference to what “neutral 5” is. I can only find reference to it in this recipe.
Ok, a Neutral5 is a stabiliser/emulsifier blend that is common in the Gelato industry.
The 5 stands for that you add 5g per Kg of mix.
I write a little about this on the Stabilizer page
https://icecreamcalc.com/stabilizers/
If you google Gelato Neutro5 you will find many references to products.
what can i replace neutral 5 with if i can’t get my hands on that particular product
See here https://icecreamcalc.com/stabilizers/
Why do you need a stabiliser
You don’t need a stabilizer.
You can read more about stabilizers here.
Stabilizers
Just bought a good thermometer (instant read). I had one that took almost 20 seconds to give an accurate read. Let me try again then.
I tried making this twice… But I always got a slight eggy aftertaste… Its the only egg based I cream I ever made. Is it normal to be so?
Did you follow the instructions? How do you measure the temperature of the mix? You should use a good digital thermometer. This gelato is of course egg based but it should not have an unpleasant afterteste.
Jerome, preparing recipes using egg yolk skin can cause a distinctive smell in the final product. Did you use the yolk in full or did you remove the skin to use in the recipe?
Camilo, I have never heard of this.
Do you mean to remove the egg yolk skin before cooking or do you just mean to strain the mix after cooking?
How do you remove the skin?