How do you make a gelato base from dry ingredients and what are the
percentages?  How do you make a sorbetto base (non-dairy) from dry
ingredients? Please give exact percentages.

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Request for Question Clarification by digsalot-ga on 19 Aug 2004 08:31 PDT

Are you looking just for a basic gelato recipe?  When you say "dry
ingredients," in most gelato recipes there is only one - the sugar.

One example could be for one quart of basic vanilla gelato - 5 large
egg yolks - 3/4 cup sugar - 2 cups whole milk - 1 cup half & half - 2
tsp. vanilla extract.

Is there perhaps a "cooked custard" version you are looking for which
might have more dry ingredients, but I doubt if there are any recipes
that are all dry ingredients.

Gelato can actually be made from most any ice cream recipe with a
major consideration being the amount of air it contains.  Gelato
contains very little air in the finished product while many "American
style" ice creams contain up to 50% air making up their volume.

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Clarification of Question by malkimalki-ga on 19 Aug 2004 11:47 PDT

Question Clarification: How to Make Gelato Base and Sorbetto Base.  I
do not want to learn how to make gelato per se (using eggs, milk,
etc), as that information is available easily.  I would like to know
how to make the base from dry ingredients which includes sugar,
glucose solids and other gums and emulsifiers.  These are the
percentages I am looking for.  Basically, if I go to any gelato
website, they sell a gelato "base".  That is, you use this base and
mix with milk and flavor to come up with a finished product.  Again, I
want to know what is in this base - more specifically, what are the
percentages of the ingredients for the base.

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Request for Question Clarification by digsalot-ga on 19 Aug 2004 11:59 PDT

Thanks.  I will see what I can come with.  If another researcher has
the answer - go for it.

Digs