Old Gregg Gelato [Gelato Messina adapted Recipe]

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Recipe's preparation

Old Gregg Gelato

First, prepare the Old Gregg Mix and Buttersotch Sauce first, and allow to cool. This is best done at least a day beforehand.

Turn on your gelato maker so it begins the freezing process.

Put the milk and cream in the TM bowl and cook 40C/5mins/speed soft.

Mix all the powders in a separate bowl or jug. When the milk and cream mixtures reaches 40°C, pour in the powders and continue to cook at 70C/5mins/speed soft. 

When the mixture again reaches 65C, add the Old Gregg Mix, and cook at 65C/30 minutes/speed soft.

Transfer the mixture to a stainless steel bowl chilled in the freezer, and place this in an ice bath; and chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.

Place the mixture again into the TM bowl, and blend the mixture for 1 minute/speed 4, then pour into the gelato or ice cream maker. After a few minutes of chilling, add the whisky.

Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, as you fold it in, gently fold in the butterscotch sauce, so that it retains some lovely swirls of contrasting colour. Cover tightly and immediately place in the freezer.

The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised. The serving temperature of the gelato should be around –11°C to –13°C.

Nick Palumbo, "Gelato Messina The Recipes"