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California Raisin Bread & Butter Madagascar Custard Pudding Gelato

Yields17 Servings

Sharon Tay, Momolato

QTY: 1423 g Gelato (About 17 Servings)
Fold-Ins
 60 g California Raisins
 160 g Dry breadcrumbs
 60 g Caster sugar
 20 g Unsalted butter, softened
Gelato Base
 120 g California Raisins
 3 Vanilla bean pods
 300 g Fresh full-cream milk
 400 g Whipping cream (35% fat)
 75 g Condensed milk
 90 g Caster sugar
 25 g Dextrose
 1 g Sea salt
 110 g Egg yolks
METHOD
1

Make Fold-In items. Cover California Raisins with water in a bowl and microwave for 2 to 3
minutes on high power. Remove California Raisins from microwave, let stand for 10 minutes, then drain and set aside.

2

Mix breadcrumbs with sugar and butter until well blended, spread out on a baking tray and bake in a preheated oven at 180°C for 10 minutes. Let cool, then break up any big lumps with your fingers.

3

Make Gelato Base. Slit vanilla pod in half, scrape out seeds, then combine pod and seeds
with fresh milk in a pot. Stir constantly over low heat until milk reaches 60°C, then remove
pot from heat, cover and let steep for at least 30 minutes. After steeping, strain milk through a fine mesh sieve and set aside.

4

In a clean pot, stir whipping cream, condensed milk, caster sugar and dextrose together
over low heat until sugar completely dissolves. Remove pot from heat. Add sea salt.

5

In a bowl, whisk egg yolks to blend. Temper yolks: slowly pour about 1/3 of hot cream
mixture into yolks while whisking constantly. Whisk mixture back into remaining hot cream
mixture, then whisk in vanilla-infused milk.

6

Strain Gelato Base through a fine sieve into a clean bowl. Whisk in half of the toasted
breadcrumbs. Let base cool to room temperature, then churn in an ice cream maker.

7

Fold remaining breadcrumbs and drained California Raisins into finished churned gelato.
Store gelato at -18°C.

Nutrition Facts

Servings 0