600ml of whole milk, the best quality you can find
150ml of whipping cream
35g of skimmed milk powder
100g of caster sugar
60g of liquid glucose
55g of dextrose, (glucose powder)
10g of cinnamon powder
10g of vanilla extract
100ml of espresso
Method
1
To begin, place the milk and cream in a saucepan and heat to 45°C. Add the glucose to a small bowl and add a splash of the warm cream mixture, stirring until dissolved, then add back to the pan
600ml of whole milk, the best quality you can find
150ml of whipping cream
2
Before the milk mixture reaches 50°C, combine all of the dry ingredients in a bowl and whisk them into the milk mixture along with the vanilla extract. Keep whisking to dissolve any lumps. Bring the mixture to 85°C and cook out for 5 minutes, stirring continuously
10g of cinnamon powder
35g of skimmed milk powder
100g of caster sugar
60g of liquid glucose
55g of dextrose, (glucose powder)
10g of vanilla extract
3
Stir in the coffee and mix well
100ml of espresso
4
Transfer the gelato base to a bowl set over an ice bath and whisk until cool. Place overnight in the fridge, or in the freezer to chill for 2–3 hours, ensuring that it does not freeze
5
Churn in your ice cream maker as per the machine instructions