- 2 ounces / 56 grams milk powder
- 7.05 ounces / 200 grams granulated sugar
- 1 pinch kosher salt
- 0.7 ounce / 20 grams tapioca starch 6.75 ounces / 192 grams heavy cream
- 24.15 ounces / 685 grams whole milk
- 1.15 ounces / 33 grams light corn syrup
- 4.7 ounces / 134 grams avocado, sliced (about 1.5 hass avocado)
Yield: About 1 quart / 950 milliliters
Pour the mixture into a 2.5-quart / 1.42-liter saucepan, using a spatula to scrape the sides of the bowl. Place the saucepan on medium- high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam and thicken. It should thicken without boiling after 8 to 10 minutes on the heat; watch carefully so it doesn’t burn. Once the mixture has thickened enough to coat the back of a spoon, continue cooking 15 seconds longer, whisking vigorously. Then immediately remove from the heat.
Once the mixture has cooled completely and thickened further, pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer’s directions. The gelato will expand and should spin until it’s thick and creamy but still soft enough to scoop into a storage container, about 30 to 55 minutes. 7. Use a rubber spatula to scoop the gelato into a storage container. 8. Press a piece of plastic wrap or parchment paper directly on the surface of the gelato, seal the container with an airtight lid, and put it in the freezer.
Freeze at least 4 to 6 hours. When ready, the gelato should be firm enough to scoop but soft and creamy in texture. Serve 10. Enjoy the fresh gelato as soon as possible. If using after 2 days, allow 7 to 10 minutes for the gelato to soften outside of the freezer before eating.