Fior di latte gelato
The plain milk gelato every Italian gelateria makes: just milk, cream and sugar, balanced to be dense, silky and soft to scoop. It’s also the base for most milk flavours.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Whole milk 3.5% | 584 g |
|---|---|
| Cream 35% | 193 g |
| Skim milk powder | 39 g |
| Sucrose (table sugar) | 135 g |
| Dextrose | 45 g |
| Stabilizer blend | 3 g |
Balanced for gelato
- Fat
- 9.0%
- Sweeteners
- 18.0%
- MSNF
- 10.1%
- Total solids
- 37.5%
- Scoops best at
- −12 °C
Every number is inside the gelato template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Mix the dry ones (sugar, dextrose, milk powder, stabilizer) so the stabilizer doesn’t clump.
- Warm the milk and cream to about 40 °C and whisk in the dry mix.
- Heat to 85 °C, stirring, to dissolve everything and pasteurise the mix.
- Cool quickly in an ice bath, then chill in the fridge for 4 to 12 hours.
- Blend for a minute, then churn in your ice cream machine.
- Freeze until firm. Serve at about −12 °C: from a home freezer (−18 °C), let it rest 10 to 15 minutes first.
Use the best fresh milk you can get: it is almost the only flavour.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.