TO CLASSIC CREAM INGREDIENTS: • whole cow’s milk 634 g • anhydrous butter 90 g • nonfat dry milk 50 g • sugar 130 g • dextrose 70 g • pasteurized egg yolks 20 g • stabilizer for creams 6 g • star anise, cinnamon, cardamom INSTRUCTIONS Prepare the base. Place the three spices in the pasteurizer’s infusion chamber. SAUCE INGREDIENTS: • prunes, dates, dried figs, raisins 2000 g • sugar 500 g • glucose 43 DE 500 g • water 500 g • orange distillate 100 g INSTRUCTIONS Cut the fruit (2,000 g in equal parts) into small pieces. Blanch in water to remove any impurities. Cook the fruit in the syrup prepared from the sucrose, dextrose 43 DE, and water. When it comes to a boil, add the orange distillate at 70°C. Simmer and then cool. Layer the sauce in the gelato as it comes out of the batch freezer. Spiced gelato Two creations by Giancarlo Timballo, one featuring unusual spices, the other more traditional with all the sweetness of berries. 35
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