Porcini Milk Chocolate Gelato
Makes: 2065 grams
Smooth milk chocolate with a bit of umami
Smooth milk chocolate with a bit of umami
Shelf life:
2 Weeks
Containing: 2 Components
Demonstration video<span>Porcini Milk Chocolate Gelato</span>

Porcini Infusion

Ingredients: Porcini Infusion

  • 3.4 lb
    Whole milk
  • 1.6 oz
    Porcini Mushrooms

Preparation: Porcini Infusion

  1. Combine milk and mushrooms in a saucepan
  2. Heat to 80°C (176°F)
  3. Cool quickly and let infuse for 12 to 24 hours
  4. Strain


  • Saucepan
  • Strainer
  • Bowl (s)
  • Spatula
  • Vacuum bag (s)

Gelato Base

Ingredients: Gelato Base

Preparation: Gelato Base

  1. Place infusion into a saucepan, and begin to heat
  2. At 40°C (104°F) add remaining dry ingredients and keep cooking until 85°C (185°F)
  3. Remove from heat and add chocolate. Homogenize with an immersion blender
  4. Cool quickly and let sit for 6 to 12 hours
  5. Remix and process in an ice cream machine


  • Saucepan
  • Thermometer
  • Immersion blender
  • Bowl(s)
  • Spatula
  • Sealable Container (s)

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