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I Ice Cream

Gelato

Passion Fruit

Gelato

Milk Base
· 448g Milk (3.5)
· 80g Fresh Cream (35%)
· 31g Skim Milk Powder
· 144g Sucrose
· 18g Glucose
· 16g Glucose Syrup
· 3g Base Powder
· In Total: 740g

130g Self-Made Yogurt

130g Fresh Passion Fruit Juice
(seeds included)

About Hongwu Guo

China Gelato master, chef of
AmiGelato in Zhangzhou, Fujian
Province. The representative of Chi-
na in the final of 2017 Gelato World
Tournament. ① Mix all the powder ingredients of milk base.
② Pour liquid ingredients into ice-cream mix machine and start the machine.
When liquid ingredients have reached 45 degrees, add well blended powder
ingredients. Let the machine follow parameters and automatically complete
the process of heating, separating, homogenizing and cooling, and then pour
self-made yogurt. Keep the heat for 4 hours and the aging of ice-cream mix
should be completed after this time.
③ Add passion fruit juice.
④ Put the mix into freezing machine and wait for Gelato to take shape.

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