Fior di Latte Gelato: Pure Milk and Cream
The purest gelato: whole milk, cream and sugar, lightly thickened with cornflour, with no eggs and no added flavouring.
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Method
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Equipment
- ice-cream maker
- medium saucepan
- small jug
- whisk
- fine sieve
- bowl
- 900 g loaf tin
- baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 231 kcal |
| Protein | 3.3 g |
| Carbohydrate | 25.6 g |
| of which sugars | 23.5 g |
| of which free sugars | 18.7 g |
| Fat | 13.3 g |
| of which saturates | 8.4 g |
| Fibre | 0 g |
| Salt | 0.29 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 600 ml whole milk
- 20 g cornflour
- 240 ml double cream
- 150 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Make a slurry. Whisk 60 ml of the milk with the cornflour in the jug until there are no lumps.
- 2
Heat the dairy. Put the rest of the milk, the cream, sugar and salt in the saucepan and bring to a simmer, stirring until the sugar has dissolved.
- 3
Thicken. Whisk the slurry again, then whisk it into the pan. Bring back to a lively simmer and cook for 3-4 min, stirring, until the mixture lightly coats a spoon. Cooking the cornflour fully removes any raw taste.
- 4
Chill. Pour through the sieve into the bowl and cool to room temperature. Cover and refrigerate for at least 3 h until very cold.
- 5
Churn. Churn for 20-25 min until it looks like soft serve.
- 6
Set. Spread in the loaf tin, press baking paper onto the surface, wrap and freeze for at least 2 h. Leave out for 5-10 min before scooping.
Storage
Keep frozen and covered for up to 3 days; it is at its best on the day it is churned.
