465 minutes
A simple yet exquisite treat that showcases the purity of best quality whole milk and heavy cream.
Plain Or Very Lightly Toasted Sugar
0 oz
0 oz
teaspoons
Best Quality Whole Milk, divided
0 oz
1. Whisk dry ingredients
Begin by whisking together the plain or very lightly toasted sugar, cornstarch, and Diamond Crystal kosher salt in a 3-quart saucier. This step is crucial to ensure there are no lumps of cornstarch, which would affect the texture of your gelato.
2. Combine with milk
Gradually add 14 ounces of the best quality whole milk to the dry mixture, whisking constantly to combine. The goal is to create a smooth, lump-free mixture that will cook evenly.
3. Cook mixture
Place the saucier over medium heat and continue whisking the mixture constantly. After about 6 minutes, it should start to simmer. Keep cooking and whisking for an additional minute until it comes to a gentle boil. The cornstarch will fully hydrate during this process, thickening the mixture to the perfect consistency.
4. Mix with remaining milk and cream
Transfer the hot mixture to a large bowl and whisk in the remaining 6 ounces of best quality whole milk and the best quality heavy cream. This step is essential for incorporating all the ingredients evenly before chilling.
5. Chill the mixture
Cover the bowl and refrigerate the mixture for about 3 hours, or until it is no warmer than 40°F (4°C). If you're in a hurry, you can place the bowl in an ice bath to speed up the cooling process.
6. Churn the mixture
Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. The churning process incorporates air and freezes the gelato, giving it a creamy texture.
7. Prepare container
While the gelato is churning, place a quart-sized container in the freezer to chill. This will help maintain the gelato's temperature when you transfer it later.
8. Transfer gelato
Carefully scrape the churned gelato into the pre-chilled container using a flexible spatula. Cover the surface with plastic wrap to prevent ice crystals from forming.
9. Freeze to firm up
Freeze the gelato for about 4 hours to allow it to firm up completely.
10. Soften before serving
Before serving, let the gelato soften in the refrigerator for about 45 minutes until it reaches around 16°F (-9°C). This will ensure the perfect serving texture, soft yet firm, just like authentic Italian gelato.
By adding cocoa powder and melted chocolate to the Fior di Latte base, you can create a rich and creamy chocolate gelato.
Drizzle melted chocolate into the almost-frozen Fior di Latte gelato as it churns in the ice cream maker to create chocolate shreds throughout for a classic Stracciatella.
Dissolve instant espresso powder or use strong brewed espresso in the base mixture to create a coffee-flavored gelato.
Fold in finely chopped high-quality dark chocolate before the gelato sets. This will introduce a rich, bitter contrast to the sweet, creamy base.
Although Fior di Latte is traditionally without vanilla, adding vanilla bean or extract can create a classic vanilla gelato, which is also a great base for further experimentation.
Fior di Latte translates to 'flower of milk,' indicating the importance of using the freshest, highest-quality dairy. Look for local dairies or creameries that offer grass-fed milk and cream for richer taste and creamier texture.
Use a thermometer when heating your milk and cream to ensure precise temperature control. Aim for around 170°F (76°C) to dissolve sugar and pasteurize eggs without scrambling them.
Use a high-quality ice cream maker and churn the gelato according to the manufacturer's instructions until it reaches a soft-serve consistency. Avoid over or under-churning to maintain texture.
Use the freshest eggs possible from local farms. Egg yolks thicken the gelato and add richness. Gently whisk them with sugar until pale and slightly thickened for smooth texture.
Chill the base quickly and thoroughly before churning. Using an ice bath can expedite this process, ensuring the base is cold to the touch for efficient churning and freezing.
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