This recipe will give you a modern Italian style milk based gelato to which you may add any flavor. It has correct density, texture, and mouth feel while having a clean taste. The clean neutral taste will allow for any flavor to pop through.
Dry mix the Torronalba Base Bipan 100 and sugar in a bowl. While mixing slowly add the milk and cream, dissolve completely. Be sure to Pasteurize the base before using. Add the flavoring and do your best to dissolve completely. Refrigerate and let rest for at least 15 minutes, better if left for 3 hours up to 48 hours.
For a lighter gelato omit heavy cream and increase sugar by 20gr. (1oz.) per liter of milk.