Elenka’s Dailycream is a modern and impressive gelato base boasting a complete structure. This base is perfectly balanced and is ideal for “mountain peak style” presentation as it increases volume and keeps display structure.

• 3,000g Elenka Dailycream
• 20,000g Whole Milk
• 4,000g Sugar
• 800g Dextrose
• 100g Skimmed Milk Powder
• 1000g Double cream

Above ingredients make a 30 litre batch (divide or multiply as required)

An ideal pasteurisation process:

• start by putting 20% of sugars and milk in
• At 40◦C add all remaining sugars
• At 45◦C add Elenka Dailycream and other powders
• At 55◦C add cream (if you need a creamy flavoured white base add cream in cooling stage)