The Italian partner for your GELATO!

The Italian partner for your GELATO!

JAVA SUPERIOR MILK CHOCOLATE Fresh milk Sugar JOYBASE INFINITY CREAM 100 RENO MILK g 2.150 g 300 g 215 g 700 g 3.365 Mix sugar and JOYBASE INFINITY CREAM 100, then add them to the milk, stir and mix with hand blender. Begin pasteurizing and at about 50 C add the chocolate and continue pasteurizing. Put in the batch freezer. SULAWESI IMPERIAL WHITE CHOCOLATE Fresh milk Water Sugar JOYBASE INFINITY CREAM 100 RENO WHITE g 1.200 g 1.800 g 300 g 300 g 1.200 g 4.500 Mix sugar and JOYBASE INFINITY CREAM 100, then add them to the milk, stir and mix with hand blender. Begin pasteurizing and at about 50 C add the white chocolate and continue pasteurizing. Put in the batch freezer.

MADAGASCAR CARAMEL MILK CHOCOLATE Fresh Milk Sugar JOYBASE INFINITY CREAM 100 RENO LACTEE CARAMEL TOFFEE D OR CARAMEL CRUNCHY BEADS g 2.150 g 300 g 215 g 700 g 3.365 Mix sugar and JOYBASE INFINITY CREAM 100, then add them to the milk, stir and mix with hand blender. Begin pasteurizing and at about 50 C add the chocolate and continue pasteurizing. Put in the batch freezer. Variegate with Toffee D Or Caramel and decorate with Crunchy beads. SUMATRA EXTREME DARK CHOCOLATE Fresh milk Sugar JOYBASE INFINITY CREAM 100 RENO DARK 72% IRCA CHOC g 2.500 g 130 g 400 g 250 g 500 g 160 g 3.940 Mix sugar and JOYBASE INFINITY CREAM 100, then add them to the milk and Revolution Cream, stir and mix with hand blender. Begin pasteurizing and at about 50 C add the chocolate and Irca Choc and continue pasteurizing. Put in the batch freezer.

VANILLA WITH JOYCREAM BESAME MUCHO White base (milk ice-cream) JOYPASTE VANLLA MADAGASCAR/BOURBON JOYCREAM BESAME MUCHO g 3000 g 50-60 g 3050-3060 Add JOYPASTE VANILLA MADAGASCAR/BOURBON to the white base, mix with hand blender and put in the batch freezer. Variegate with JOYCREAM BESAME MUCHO and decorate the surface of the ice-cream with hezelnut grains. TRADITIONAL CAPPUCCINO JOYPASTE CAPPUCCINO g 210 g 3.210 Add JOYPASTE CAPPUCCINO to the white base, mix with hand blender and put in the batch freezer. Decorate the ice-cream surface with soluble coffee.

CARAMEL WITH TOFFEE D OR CARAMEL JOYPASTE CARAMEL TOFFEE D OR CARAMEL g 120 g 3.120 Add JOYPASTE CARAMEL to the white base, mix with hand blender and put in the batch freezer. Variegate it with TOFFEE D OR CARAMEL, after heating it at low temperature. CHOCOLATE WITH MILK JOYQUICK EXTRA DARK CHOCOLATE Milk SVELTO 178/C g 1.600 g 2.500 g 5 g 4.105 Add JOYQUICK EXTRA DARK to the boiling milk, mix with hand blender, add SVELTO and put in the batch freezer.

CHOCOLATE AND ORANGE JOYQUICK EXTRA DARK CHOCOLATE Milk SVELTO 178/C Grated orange peel Orange juice JOYCOUVERTURE EXTRA DARK CHOC g 1.600 g 2.500 g 5 g 50 g 170 g 4.105 Add JOYQUICK EXTRA DARK CHOCOLATE to the boiling milk, mix with hand blender, add the orange juice, the orange peel, SVELTO and put in the batch freezer. Variegate with JOYCOUVERTURE EXTRA DARK CHOC and decorate with caramelized orange peel. Tip: you may add 50 g of Gran Marnier liqueur to the recipe. CHOCOLATE EXTRA DARK (with water) JOYQUICK EXTRA DARK CHOCOLATE Water g 1.600 g 2.500 g 4.100 Add the boiling water and milk to JOYQUICK EXTRA DARK, mix with hand blender and put on the batch freezer.

CREMINO HAZELNUT/NOCCIOLATA HAZELNUT PASTE or STABILIZED HAZELNUT PASTE g 240 g 3.300 Add and the HAZELNUT PASTE to the white base. Mix with hand blender and put in the batch freezer. Place the ice-cream in the ice-cream pan creating a smooth surface and put in the blast freezer. Spread about 1 cm of NOCCIOLATA ICE or NOCCIOLATA ICE CROCK. Decorate the surface with Crunchy Beads. CREMINO VANILLA/WAFERNUT CLAIR JOYPASTE VANILLA MADAGASCAR/BOURBON JOYCREAM WAFERNUT CLAIR -75 g 3.060-3.075 Add JOYPASTE VANILLA MADAGASCAR/BOURBON to the white base, mix with hand blender and put in the batch freezer. Place the ice-cream in the ice-cream pan creating a smooth surface and put in the blast freezer. Spread about 1cm of JOYCREAM WAFERNUT CLAIR. Decorate the surface with wafers, hazelnut grains and vanilla beans.

FIORDILATTE VARIEGATO Fresh cream g 240 g 3.300 Add and cream to the white base, mix with hand blender and put in the batch freezer. Variegate as you wish using: - NOCCIOLATA ICE - NOCCIOLATA ICE CROCK - JOYCREAM PISTACHIO - JOYCREAM DARK - JOYCREAM COCONTY - JOYCREAM WAFERNUT NOIR - JOYCREAM WAFERNUT CLAIR - JOYCREAM CHOCOBISCOTTO - JOYCREAM BESAME MUCHO - JOYCREAM DONATELLO FIORDILATTE Fresh cream g 200 g 3.260 Add and cream to the white base, mix with hand blender and put in the batch freezer.

BROWNIES BROWNIES RECIPE IRCA BROWNIES CHOC Cold water Melted butter (at low temperature) g 1.000 g 250 g 300 Mix IRCA BROWNIES CHOC and water in a planetary mixer at medium speed with whisk or paddle for 2/3 minutes, then add the melted butter. Put the mixture in greased and floured molds or on parchement paper (for a 60x40 mold, use 4000-4500 gr of mixture). Bake at 189/190 C in a traditional oven or at 170/180 C in a ventilated oven for 30-35 minutes. CHOCOLATE ICE-CREAM RECIPE JOYQUICK EXTRA DARK CHOCOLATE Milk SVELTO JOYCREAM DARK g 1.600 g 2.500 g 5 g 4.105 Add JOYQUICK EXTRA DARK CHOCOLATE to the boiling milk, mix with hand blender, add SVELTO and put in the batch freezer. Variegate with JOYCREAM DARK adding small pieces of brownies.

GIANDUJA WITH JOYCREAM WHITE GIANDUJA PASTE JOYCREAM WHITE g 3000 g 300 g3360 Add GIANDUJA PASTE to the white base, mix with hand blender and put in the batch freezer. Variegate with JOYCREAM WHITE. ROYAL GIANDUIA GIANDUJA PASTE g 3000 g 300 g 3.360 Add and the GIANDUJA PASTE to the white base, mix with hand blender and put in the batch freezer.

KIRSCH Water Milk FRUTTIDOR KIRSCH Sugar JOYBASE ROYAL CREAM 50 SVELTO 178/C Lemon juice JOYCOUVERTURE EXTRA CHOC DARK g 1.500 g 500 g 1.000 g 500 g 150 g 6 q.b. g 3.360 Sift together the sugar and JOYBASE ROYAL CREAM 50 and then add it to the other ingredients. Mix with hand blender and put in the batch freezer. Variegate with JOYCOUVERTURE EXTRA CHOC DARK, a little FRUTTIDOR KIRSCH and small pieces of brownies. DELICIOUS ALMOND JOYPASTE ALMOND 100% g 300 g 3.360 Add and JOYPASTE ALMOND 100% to the white base, mix with hand blender and put in the batch freezer.

MONTEROSA Raspberry pulp Milk Sugar JOYBASE INFINITY CREAM 100 RENO WHITE JOYPASTE RASPBERRY JOYCREAM DONATELLO g 1.400 g 1.250 g 200 g 265 g 800 g 95 g 4.010 Mix sugar and JOYBASE INFINITY CREAM 100, add the milk and then add the white chocolate, the raspberry pulp and the raspberry paste, mix with a hand blender and put in the batch freezer. Variegate with JOYCREAM DONATELLO and decorate with pistachio grains. SUPREME HAZELNUT HAZELNUT PASTE or STABILIZED HAZELNUT PASTE g 300 g 3.360 Add and HAZELNUT PASTE to the white base, mix with hand blender and put in the batch freezer.

HAZELNUT WITH WAFERNUT NOIR HAZELNUT PASTE or STABILIZED HAZELNUT PASTE JOYCREAM WAFERNUT NOIR or NOCCIOLATA ICE CROCK g 3000 g 240 g 3300 Add and HAZELNUT PASTE to the white base, mix with hand blender and put in the batch freezer. Variegate with JOYCREAM WAFERNUT NOIR or NOCCIOLATA ICE CROCK. If you wish decorate the surface with broken hazelnuts. PISTACCHIO WITH JOYCREAM PISTACCHIO JOYPASTE PISTACCHIO 100% JOYCREAM PISTACCHIO g 270 g 3.330 Add and JOYPASTE PISTACCHIO 100% to the white base, mix with hand blender and put in the batch freezer. Make the variegation with JOYCREAM PISTACCHIO.

FINEST PISTACCHIO JOYPASTE PISTACCHIO 100% g 300 g 3.360 Add and JOYPASTE PISTACCHIO 100% to the white base, mix with hand blender and put in the batch freezer. STRACCIATELLA Fresh cream JOYCOUVERTURE EXTRA CHOC DARK g 3000 g 200 g 3260 Add and Cream to the white base, mix with hand blender and put in the batch freezer. Make the first layer of ice-cream in the ice-cream pan and immediately pour the JOYCOUVERTURE EXTRA CHOC DARK over the entire surface, after heating it at low temperature, then mix. Form the second layer of ice-cream, pour some more JOYCOUVERTURE EXTRA CHOC DARK and mix again. Decorate the surface with more JOYCOUVERTURE EXTRA CHOC DARK or with some very thin sheets of pure chocolate.

VANILLA MADAGASCAR JOYPASTE VANILLA MADAGASCAR/BOURBON -90 g 3.060-3.090 Add JOYPASTE VANILLA MADAGASCAR/BOURBON to the white base, mix with hand blender and put in the batch freezer. RASPBERRY YOGHURT JOYGELATO YOGHURT JOYPASTE RASPBERRY g 120 g 120 g 3.300 Disperse JOYGELATO YOGURT in a small amount of white base, dilute it well, then add the remaining base, and the JOYPASTE RASPBERRY. Mix with hand blender and put in the batch freezer. The yoghurt flavour can be balanced according to personal taste reducing or increasing the dosage of JOYGELATO YOGURT (from minimum 90 gr to maximum 150 gr on the dosage above mentioned).

STRAWBERRY YOGHURT JOYGELATO YOGHURT JOYPASTE STRAWBERRY g 120 g 120 g 3.300 Disperse JOYGELATO YOGURT in a small amount of white base, dilute it well, then add the remaining base, and the JOYPASTE STRAWBERRY. Mix with hand blender and put in the batch freezer. The yoghurt flavour can be balanced according to personal taste reducing or increasing the dosage of JOYGELATO YOGURT (from minimum 90 gr to maximum 150 gr on the dosage above mentioned). EXTRA YOGHURT JOYGELATO YOGHURT g 120 g 3.180 Disperse JOYGELATO YOGURT in a small amount of white base, dilute it well, then add the remaining base and the. Mix with hand blender and put in the batch freezer. The yoghurt flavour can be balanced according to the personal taste reducing or increasing the dosage of JOYGELATO YOGURT (from minimum 90 gr to maximum 150 gr on the dosage above mentioned).

ZABAIONE WITH JOYCREAM CHOCOBISCOTTO ZABAIONE PASTE JOYCREAM CHOCOBISCOTTO g 150 g 3.150 Add ZABAIONE PASTE to the white base, mix with hand blender and put in the batch freezer. Variegate with JOYCREAM CHOCOBISCOTTO. SAFFRON WITH JOYCREAM PISTACCHIO Saffron JOYCREAM PISTACCHIO g 0,3,3 Add saffron to the white base and mix with hand blender. Put in the batch freezer. Variegate with JOYCREAM PISTACCHIO.

NOCCIOLATO Milk NOCCIOLATA ICE g 2.250 g 1.500 g 3.750 Heat the milk at about 50 C, add NOCCIOLATA ICE, mix with hand blender and put in the batch freezer. CHOCOBISCOTTO JOYCREAM CHOCOBISCOTTO Milk g 1.500 g 2.250 g 3.750 Heat the milk at about 50 C, add JOYCREAM CHOCOBISCOTTO, mix with hand blender and put in the batch freezer. Variegate with JOYCREAM CHOCOBISCOTTO. COCONTY JOYCREAM COCONTY Milk g 1.500 g 2.250 g 3.750 Heat the milk at about 50 C, add JOYCREAM COCONTY, mix with a whisk and put in the batch freezer.

the italian partner for your gelato! Our staff of Master ice-cream Chefs is available to supply the most demanding professionals with all the useful advice for the best possible use of Joygelato products. Il nostro staff di Maestri Gelatieri è a disposizione dei professionisti più esigenti per fornire tutti i consigli utili per un impiego ottimale dei prodotti JOYGELATO....

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