So I made some Vanilla Kulfi Gelato Base last saturday, somewhat inspired by Chefsteps' Vanilla Ice Cream. Reduced milk by half, blitzed with a vanilla bean, infused until cold, added same amount of milk in pasteurized cream, some sugar and glucose, re-blitzed and allowed to refrigerate and infuse for 6 days, tasting along each day to see how it improved. It was well worth it. I find "maturing" some icecream bases to be very effective. This friday I got around to making the sandwich bread cones, which were great, even if a little too thick. I chilled the base to -5C, and churned it for 20min, stuffed it in a piping bag and chilled for an extra 10min. Let me say it was one of the best life decisions I've made this year. To anyone tempted to try the Vanilla & Icecream Cone combo - do it now!
They didn't last enough for a complete picture but this is how the base & the cones looked like:
