Gelato made from the classic Swedish drink Pucko. https://en.wikipedia.org/wiki/Pucko
Pucko Gelato
Calories/100g
180
kcalSweetness
17
%Yields
1.6
quarts/literWeight
1410
gIngredients
Pucko
900 gCream 40%
250 gSkim milk powder
9 gSucrose
190 gDextrose
55 gStabilizer (read more…)
3 gLecithin (emulsifier)
3 g
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge for at least 4 hours
- Process it in the ice cream machine
I tried this recipe and it was great! Thank’s for sharing it! Very refreshing with a mild taste of chocolate. I used egg yolks instead of Lecithin. I also made a milk free version that turned out well. Recipe for 0,75 l:
– Chocolate oat milk (“Oatly chokladdryck” in Swedish which contains 1.5% fat, 3.5% sucrose and 1% cocoa powder): 500g
– Sunflower oil: 20g
– Neutral cocoanut oil ( from “Kung Markatta”): 50g
– Sucrose: 90g
– Dextrose: 30g
– Egg yolks: 36g (2pcs)
– Glucose syrup: 15g
– Stabilizer: 1.5g (LBG 1g and Guar gum 0.5g)
For a vegan version, replace the egg yolks with Lecithin. Before I processed it in the ice cream machine, I emulsified the mix thoroughly. Softness and texture became really great. The taste was appreciated by my family although there is a very slight oat taste. When I do it next time, I might add either some cocoa powder or a little bit of instant coffee to see if it is possible to suppress the oat taste completely. Alternatively I will mix in some chocolate syrup.
Very interesting recipe! How did you define Pucko in the database for ingredients? Ended up in a very strange result for total sugar content when I tried myself. Obviously I have misunderstood something.