Fior di Latte Gelato
If you love the flavor of fresh dairy – simple, clean and pure – then Fior di Latte ice cream will thrill you. Sure, vanilla ice cream is still hugely popular but that flavor is about the vanilla. And if vanilla beans are used, it is a dominant flavor. This gelato, which translates as “flower of milk”, is all about the dairy. This is the time to go to a local dairy if you have one, or source a purveyor at a farmer’s market for the freshest of fresh milk and cream. Read through the recipe before starting and be sure to figure in the chilling time prior to freezing. This recipe, along with the Stracciatella Gelato, are from The Art of Making Gelatoby Morgan Morano.
The Art of Making Gelatoby Morgan Morano. Race Point Publishing, 2015.
Similar to vanilla, Fior di Latte, literally translated as “flower of milk,” is Italy’s most basic flavor. Though seemingly humble, it’s one of the most important flavors in any artisanal gelato shop. Fior di Latte is used as the base for many other flavors, and it also serves as a standard used by gelato enthusiasts and traditionalists to evaluate just how authentic and pure a shop’s gelato is.
For the best flavor, Fior di Latte gelato should be made with the freshest milk available. At Morano Gelato, we use local dairy products from nearby dairy farms which provide us with high-quality milk and cream for all of our gelato.
Fior di Latte gelato should be creamy, light, and sweet, and should retain the flavor of the milk itself. Eating this gelato should remind you of drinking a smooth, cold glass of milk on a hot day . . . but better. Fior di Latte can be paired with any gelato flavor or enjoyed on its own.
- 2 ounces / 56 grams milk powder
- 6.35 ounces / 180 grams granulated sugar
- 0.7 ounce / 20 grams tapioca starch
- 6.75 ounces / 192 grams heavy cream
- 24.15 ounces / 685 grams whole milk
- 0.9 ounce / 25 grams light corn syrup
- Prepare: Mix the milk powder, sugar, and tapioca starch in a bowl.
- Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid.
- Whisk in the corn syrup.
- Cook: Pour the mixture into a 2.5-quart / 1.42-liter saucepan, using a spatula to scrape the sides of the bowl. Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam and thicken. It should thicken without boiling after 8 to 10 minutes on the heat; watch carefully so it doesn’t burn. Once the mixture has thickened enough to coat the back of a spoon, continue cooking 15 seconds longer, whisking vigorously. Then immediately remove from the heat.
- Freeze: Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to sit 30 to 45 minutes, until no longer hot. Then place it in the refrigerator to cool completely, about 4 hours. If the mixture needs to be used right away, submerge most of the bowl in an ice bath and let it sit 30 to 40 minutes, refreshing the ice as necessary.
- Once the mixture has cooled completely and thickened further, pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer’s directions. The gelato will expand and should spin until it’s thick and creamy but still soft enough to scoop into a storage container, about 30 to 55 minutes.
- Using a rubber spatula, scoop the gelato into a storage container.
- Press a piece of plastic wrap or parchment paper directly on the surface of the gelato, seal the container with an airtight lid, and put it in the freezer.
- Freeze at least 4 to 6 hours. When ready, the gelato should be firm enough to scoop but soft and creamy in texture.
- Serve: Enjoy the fresh gelato as soon as possible. If using after 2 days, allow 7 to 10 minutes for the gelato to soften outside of the freezer before eating.