Jersey Milk vs UHT Milk: Vanilla Gelato Test

I ran a side-by-side test to see whether the flavour difference in gelato comes from the milk itself or simply from the fat percentage. To keep things fair, I matched both mixtures to 6% fat. One batch used full-fat UHT milk (3% fat), and the other used Graham’s Jersey milk (5% fat). Everything else in the recipe stayed identical.

Results:
The UHT batch developed a noticeable caramel-like flavour, which makes sense given the heating process UHT milk goes through. The Jersey batch tasted richer, milkier, and creamier, with a fuller dairy character. Both were genuinely enjoyable in their own way.

At 6% fat, the vanilla really comes through cleanly without being weighed down by excess richness. I’d happily recommend this recipe as-is — it hits a great balance of flavour and texture.