Usually a blend of skim milk powder, sugar, emulsifier and stabilizer. You can make it yourself by combining these things - I use egg yolks as emulsifier and stabilizer, and then I am adding tapioca starch and glucose sirup to prevent crystallization :-)
The max capacity is 2L but you used 2.85L?
What's a castor sugar?
its just a finer version of white sugar
so just buy fancy equipment and press buttons : )
Gelato base is not an 'ingredient' sorry
"gelato base" - what is it?
Usually a blend of skim milk powder, sugar, emulsifier and stabilizer. You can make it yourself by combining these things - I use egg yolks as emulsifier and stabilizer, and then I am adding tapioca starch and glucose sirup to prevent crystallization :-)
Is there any right ratio for this?
its anything but not nutella gelato , Wrong concept