10 Comments
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Robert's avatar

Why toast 1 kg of sugar if you only use 70g?

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Marie Havnoe Frank's avatar

Because toasting less would just turn it into caramel. You need volume to keep it under control:) good thing is toasted sugar is amazing in all kinds of things. Cakes, ice cream (hazelnut, milk chocolate, caramel, vanilla etc), buttercream, panna cotta! It just adds a lovely toasty, caramelly flavour to sugar and it keeps for ages in a tight container

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Lena Mattar's avatar

Great tip - thanks!

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Rio Santos's avatar

Hi! Wondering if I could use regular milk powder as opposed to skim? Just harder to come by in the US, but can track down if you recommend!

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Marie Havnoe Frank's avatar

It’s better to omit it than substitute with whole milk powder :) whole milk powder is very high in fat compared to almost none in skimmed milk powder. The skimmed milk powder absorbs excess water from the strawberries and adds “body” to the ice cream through the added protein, but you can definitely make a very good ice cream without it!

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Rebecca Stoops's avatar

I really enjoyed this gelato recipe! The roasted strawberry flavor is luxurious, and it's really tantalizing with the toasted sugar. (The toasted sugar is subtle but it makes the recipe feel special). :) I'm looking forward to making the matcha gelato next!

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Roey Raynzilber's avatar

Should roast the suger also in 150C?

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Erin Eberle's avatar

Thank you for this! Is the glucose syrup necessary?

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Marie Havnoe Frank's avatar

You can substitute with a mild honey or sugar. It will be sweeter, and the glucose does improve the texture and reduce iciness but yes you can substitute it :)

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Erin Eberle's avatar

understood :) thanks so much.

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