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Spaghettieis Strawberry

Name: Spaghettieis Strawberry
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 340 g Whole Milk; 80 g Heavy Cream; 70 g Granulated Sugar; 22 g Dextrose; 33 g Skim Milk Powder; 6 g Vanilla Bean Paste

Eiscafé classic — vanilla pint extruded as 'spaghetti' under fresh strawberry sauce.

10 min prep · 24h freeze 4 pints easy

A balanced gelato vanilla — denser MSNF helps it hold its shape when pressed through a ricer. Serve with crushed strawberry sauce and white-chocolate shavings.

Will stay soft

PAC or sugar too high — it won't hold a scoop.

💧 SOFT

Fat

7.5%

target 4–9%

Sugar

23.5%

target 16–22%

MSNF

11.9%

target 10–12%

Total solids

43.1%

target 32–40%

PAC341.9 / 240–300

POD (sweetness)

205

target 140–190

Total mass

551 g

target 473 g = pint

Why

• Sugar 23.5% is above 22% — too sweet, may stay soft.
• PAC 341.9 is above 300 — won't hold a scoop.
• Total solids 43.1% is above 40% — base will be gummy.

Fix it

→ Reduce sugar by 11 g (or swap for allulose).
→ Reduce sugar by 40 g (or swap for allulose).
→ Add 58 g water to lower total solids.

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk340 g
Heavy Cream80 g
Granulated Sugar70 g
Dextrose22 g
Skim Milk Powder33 g
Vanilla Bean Paste6 g

Batch mass551 g

Method

1.Warm milk and cream, dissolve dry ingredients.
2.Cool, pint, freeze 24 h.
3.Spin on Gelato. Press scoops through a potato ricer onto cold plates, top with crushed strawberry sauce.