Step 1

MixingPut the milk and cream in a double boiler over a medium heat. Put all the powders in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C, then blend in the honey using a stick blender. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours. ChurningTurn on your gelato maker so it begins the freezing process. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer. ServingThe gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Step 2

MixingPut the milk and cream in a pasteuriser and select high pasteurisation. Put all the powders in a bowl and dry mix. When the milk and cream hit 40°C, whisk in the powders; the pasteuriser will take the mixture to 85°C, then will switch to cooling phase. When the mixture is anywhere between 40°C and 20°C, slowly pour in the honey. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C. ChurningMeasure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mixture should be ready for extraction. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C. ServingThe serving temperature of the gelato should be around –11°C to –13°C.