The Underground secret to making amazing gelato.
The key to making gelato that keeps customers coming in–and coming back? Barista Underground and MEC3. Here’s everything you didn’t know you needed to know about making gelato.
How do you make gelato?
Start with the highest quality ingredients:
Base Mix
From Milk Base for traditional gelato to Fruit Base for sorbetti, premixed bases form the foundation for your flavor and include sugar, as well as stabilizers and emulsifiers for optimal texture and creaminess.
Flavoring Pastes
Want to pump up the taste? You’ve come to the right place. Or paste, in this case. Choose from classics like vanilla and chocolate to more exotic flavors like pistachio, hazelnut, and tropical fruits.
Water or Milk
Just add water (if you’re making sorbetto or gelato) or milk or cream for dairy gelato.
Toppings/Variegates
Top it off with toppings like MEC3's crunchy inclusions (e.g., nuts, cookie bits) or variegates like chocolate or caramel swirls.
Gelato equipment
(a.k.a. cool tools for the job).
You just need two tools to create artisanal gelato. Three, if you count artistry. (And you definitely should.)
Gelato Machine (Batch Freezer)
For freezing and churning.
Blender/Mixer
For mixing the base with flavoring ingredients.
The ultimate gelato recipe.
From the ultimate place to get everything you need.
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Follow the instructions on the MEC3 base mix package, dissolving the base in milk or water. Whisk the mix thoroughly to ensure all powder is dissolved and no lumps remain.
Add flavor paste, as desired, and as indicated. Blend until the paste is fully incorporated into the base mix.
This optional step adds an extra smooth texture and is done at around 65°C/150°F.
We can all use extra time to mature, and that includes gelato. Rest the mixture in the fridge for a few hours (typically 4-8 hours) for flavors to develop fully and for the base to thicken.
Pour the matured gelato mixture into a gelato machine or batch freezer, set the machine according to its instructions, and churn the gelato until it reaches a smooth, creamy consistency.
Think more is more? We agree. Add variegates (swirls of sauces) or inclusions (e.g., nuts or cookie pieces) during the last minute of the churning process, or manually fold them in after the gelato has been removed from the machine.
Gelato storage and display.
Your artisanal creation deserves a place of honor. Transfer the freshly churned gelato into a cold container or display case. For best texture and serving, let the gelato set up in a freezer for at least 30-60 minutes before serving.
Cool tips
Temperature Control
Ensure that your gelato is stored at the correct serving temperature (around -12°C to -15°C) to maintain its creaminess.
Consistency
If your gelato is too soft, you may need to adjust the quantity of stabilizers or the fat content in your base.
Experiment
MEC3 products allow for a lot of creative combinations—experiment with different flavors, variegates, and textures to create unique gelato offerings.
We all scream for gelato– and Barista Underground.
Get everything you need to make the best gelato at the best price.