Make gelato at home with ready-mixed bases and flavour pastes
A Johor-based supplier has begun selling Italian PreGel “sprint” mixes and flavour pastes that let Malaysians skip the recipe maths and make silky gelato with a home ice cream maker.
Source: Amrichi · July 29, 2026 at 10:59 PM · AI-assisted report
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JOHOR, 30 JULY 2026 —
A Johor-based supplier has begun selling Italian PreGel “sprint” mixes and flavour pastes that let Malaysians skip the recipe maths and make silky gelato with a home ice cream maker.
Market Impact
Amrichi, the local distributor for the PreGel brand, said the pre-balanced bases eliminate the two most common reasons home batches turn icy and rock-hard: too much free water and too few solids.
The company’s sprint mixes contain the correct ratios of sugars, stabilisers and emulsifiers so users only need to add cold milk or water, chill briefly, then churn. A 500 g box of Biancolatte Sprint yields about 1.2 litres once mixed and churned—roughly RM23 per litre before milk.
Once the basics are mastered, home makers can flavour any base with a 50–100 g dose of paste per kilo of mix. A 350 g jar of Madagascar vanilla paste retails at RM55 and lasts for 3–5 batches.
Amrichi’s sprint mixes are designed to lock down water so the scoop stays creamy straight from a home freezer, the company said. Texture troubles usually trace back to uncontrolled free water that forms coarse ice crystals.
Almost any domestic churner will work with these ingredients. Freezer-bowl units from RM129 and compressor models at RM699 both churn the same recipe to soft-serve consistency if the mix is right, Amrichi said. The difference is convenience: compressor machines keep going for back-to-back batches, while a pre-frozen bowl needs a 24-hour reset.
To get the best result, Amrichi advises chilling the mix, the machine bowl and the storage tub before churning, then pressing a 2 mm layer of cling film onto the surface of the gelato to stop new ice crystals forming during storage.
Home freezers run at −18°C, colder than commercial gelato cabinets. Amrichi recommends tempering for 5–10 minutes so the gelato softens to a silky, elastic scoop.
Beyond the basics, Amrichi offers flavouring guides for chocolate, hazelnut, caramel and fruit gelato. Each guide pairs a base with the correct paste dosage and churning tips. The ingredients also cover dairy-free recipes: fruit pastes and sorbet bases for water-based recipes, and plant-milk blends that work with the same sprint mixes.
Amrichi sells the full range through its online shop with links to current Malaysian listings and prices. The company positions itself as the Johor-based supplier of PreGel products already used in Malaysian gelaterias.
Related: Johor