notes
- almond butter fat content: … %
- final gelato fat content: … %
ingredients
- gelato
- white gelato dairy base
- 120 g sugar
- 80 g almond butter
- 15 g amaretto or almond grappa1
- dash of salt
- blackberry swirl
- 250 g (½ pt) blackberries
- 75 g sugar
- 5 g starch
- stracciatella
- 140 g dark chocolate
- 62.5 g salted butter
instructions
white gelato template instructions, blending in almond butter and amaretto after adding emulsifiers and stabilizers (step 2). use stracciatella technique and swirl technique.
cost analysis
updated 2026-07-06
| ingredient | unit cost (¢/g) | recipe amount (g) | recipe cost ($) |
|---|---|---|---|
| whole milk | 0.342 | 875 | 2.99 |
| heavy cream | 1.000 | 125 | 1.25 |
| sugar (total) | 0.459 | 195 | 0.90 |
| almond butter | 3.590 | 80 | 2.87 |
| amaretto | 3.733 | 15 | 0.56 |
| salt | 0.366 | 1 | 0.00 |
| tayberries | 1.867 | 250 | 4.67 |
| tapioca starch | 0.308 | 5 | 0.02 |
| dark chocolate | 3.534 | 140 | 4.95 |
| salted butter | 2.800 | 62.5 | 1.75 |
| total | ~1750 | 19.96 |
log
2026-07-04
- used tayberries instead of blackberries
- used amaretto
- had excess tayberry syrup, used as topping for frozen custard gelato
Footnotes
-
or 1.25 g (¼ tsp) almond extract ↩