Instructions:
- Combine Dry Ingredients: In a small bowl, whisk together the sugar, dextrose (if using), skim milk powder, salt, and stabilizer (if using). This prevents clumping later.
- Warm Liquids: Pour the milk and cream into the saucepan. Heat gently over medium heat until small bubbles form around the edges (do not boil).
- Temper the Mix: Slowly whisk the dry ingredient mixture into the warm dairy until completely dissolved. Continue heating slowly.
- Heat to Temperature (Pasteurization): Attach the thermometer. Continue cooking, stirring constantly, until the mixture reaches 180°F (82°C). This step is vital for texture and safety.
- Infuse Flavour: Remove from heat. Stir in the vanilla paste/extract.
- Strain and Chill: Immediately pour the base through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap (to prevent a skin forming) and refrigerate until thoroughly chilled—ideally overnight (minimum 4 hours) to 38°F (3°C).
- Churn: Transfer the chilled base to your pre-frozen ice cream maker bowl. Churn according to the manufacturer's instructions, typically 20–30 minutes, until it resembles soft-serve consistency.
- Harden (Maturate): Transfer the soft gelato to an airtight container. Place in the coldest part of your freezer for at least 2–3 hours to firm up to a scoopable consistency.