Raspberry Gelato Recipe with Creamy Churned Texture
Updated: Oct 6
Ingredients for the batch
This Raspberry Gelato Recipe uses raspberry purée for a clean fruit flavor, plus milk, cream, sugars, skimmed milk powder, and 50CF base powder for body and stability.
Ingredient | Amount |
Whole milk | 717 g |
Skimmed milk powder | 86 g |
Sucrose | 224 g |
Dextrose powder | 140 g |
35% cream | 269 g |
Raspberry purée | 556 g |
50CF base powder | 20 g |
How to make raspberry gelato
1. Weigh every ingredient
Weigh in grams for consistency. Small changes matter in gelato, especially with sugars and base powder.
Keep the dry ingredients together:
Skimmed milk powder
Sucrose
Dextrose powder
50CF base powder
Keep the liquid ingredients together:
Whole milk
35% cream
Raspberry purée
2. Mix the dry ingredients
Add the skimmed milk powder, sucrose, dextrose powder, and 50CF base powder to one bowl.
Stir well before adding them to the liquid. This helps the base powder spread evenly and reduces clumping once the mix is blended.
3. Combine the liquids
Add the whole milk, cream, and raspberry purée to another bowl or jug.
Use cold ingredients if your process is cold-mix. If your shop follows a pasteurization plan, follow that process and chill the mix before churning.
4. Add dry ingredients first
Add the mixed dry ingredients to a large container first.
Then pour the liquid ingredients on top. This order helps pull the powders down into the liquid when blending.
5. Blend until smooth
Use a hand blender and blend until the mix is fully smooth.
Scrape the sides and bottom of the container if needed. No dry pockets should remain. The mix should look even, glossy, and fully hydrated.
Don’t overthink this step. The goal is simple: no lumps, no streaks, no unmixed powder.
6. Pour into the Top Churn machine
Pour the blended mix into the Top Churn machine.
Freeze to −11°C. That service temperature gives the gelato a soft, creamy body while keeping it firm enough to scoop and portion cleanly.
What the finished gelato should look like
The finished raspberry gelato should be smooth, dense, and scoopable. The flavor should hit with raspberry first, then finish creamy.
Good signs:
Clean scoop release
Bright raspberry flavor
No icy crunch
No powdery finish
Stable texture in the pan
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