Italian Fior Di Latte Gelato At Home - Homebody Eats
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Italian gelato without traveling to Italy?! 🤯
If you can't get gelato from one of the 40,000+ gelaterias located around Italy, then you should learn how to make it at home. After going to culinary school in Italy, I can share all of the best insider tips for making Italian-style gelato.
Today, I'm showing you how to make fior di latte gelato. This is a very basic flavor that highlights the taste of the milk and cream.
In school, we were taught to taste fior di latte at a new gelato shop to evaluate how good the gelateria was. Because the flavor is so pure, it's easy to taste if the gelato shop uses good ingredients.
INGREDIENTS:
1/2 cup plus 1 tablespoon (90 grams) dextrose
1/4 teaspoon (0.6 grams) guar gum
1/8 teaspoon (0.6 grams) locust bean gum
2 cups (454 grams) 2% milk
1/4 cup (49 grams) granulated sugar
1/2 cup plus 2 tablespoons (93 grams) nonfat milk powder
1 1/4 cup (284 grams) heavy cream
INSTRUCTIONS:
Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside. Place a storage container in the freezer to chill.
Whisk dextrose, guar gum, and locust bean gum in a small mixing bowl.
Cook milk in a heavy bottom saucepan over medium heat until it reaches 105°F (40°C) on an instant read thermometer. Once it reaches temperature, whisk in granulated sugar and nonfat milk powder. Once dissolved, whisk in dextrose mixture.
Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn, until it reaches 195°F (90°C) on an instant read thermometer.
Remove saucepan from heat. Whisk in heavy cream.
Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain gelato base.
Chill gelato base until it has stopped steaming. Cover with plastic wrap and rest in the refrigerator for 24 hours.
Pour the gelato base into an ice cream maker and process for about 20 - 25 minutes, or according to the manufacturer's directions. The gelato will be on the soft side.
Transfer churned gelato into chilled storage container. Place gelato into the freezer to "cure" or harden up for a few hours.
To serve, swipe the frozen gelato with a flat paddle. Smash the gelato on the side of the storage container to push out some of the air. Transfer to a serving bowl.
Store gelato in an airtight container in the freezer for up to 2 weeks.
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