Here are Gelato recipes that I developed Summer 2010. There are lots of flavor packets in the basement of Einbeck, but I prefer to use fresh ingredients. After measuring out the ingredients, blend them with the immersion blender and let them sit to thicken before pouring them into the gelatto machine.
2 Liters milk
200g total base
499 g sugar
110 g totalbase
This one is tricky, the nutella really changes the texture and freezing time of the gelatto.
4 small jars (371 g) Nutella
Freeze for 20 minutes
1 L milk
7.75 oz sugar
3 big Toblerone bars (milk chocolate)
1/2 teaspoon vanilla emulsion (get from bakers)
Cut the Toblerone into SMALL chunks
It took 17 minutes in the freezer