The first operation in preparing the mixture is measuring, which consists of the exact balancing of raw materials according to a carefully studied and predetermined recipe. In artisanal gelato making, nothing can be left to chance: the gelato artisan must know from the start the type of final product they want to achieve. The raw materials and semi-finished products at their disposal must be used based on their specific qualities, because gelato’s composition is the result of delicate balances—not just a simple, approximate blend of ingredients.
At the core of the recipe formulation is a careful calculation of the commercial and functional contribution that each ingredient provides to the mixture, to ensure not only a quality product but above all a consistently high-quality one. A gelato maker must never forget the importance of maintaining a high standard to satisfy their customers.
Once the ingredients are measured and balanced, mixing can begin, with the aim of achieving a uniform distribution of the raw materials. Although this operation is not particularly difficult, it requires great care and organization.
Dividing the raw materials and semi-finished products into liquids and solids, mixing starts by blending the liquids cold and then incorporating the solids—partly cold and partly warm. In the past, this task was done manually; today, it is usually performed directly in the pasteurizer. The pasteurization tank is filled with milk, water, and other liquid ingredients (such as liquid cream, inverted sugar, coffee infusion), and heating begins. Semi-liquid ingredients like condensed milk, eggs, and glucose syrup are then added.
When the mixture reaches a temperature of about 35°–40°C (95°–104°F), butter and margarine are added in small pieces. Finally, solid ingredients such as sucrose, dextrose, milk powder, cocoa powder, and stabilizers are incorporated. It is good practice to always sift solid ingredients to mix them better and avoid lumps.
At this point, the base mixture is ready. Flavoring ingredients are usually added near the end of the churning process.