Gelato Fiordilatte
Serves 1
Directions
- 1Pasteurize the fresh milk by heating it to 72°C for at least 15 seconds, then let the temperature drop to 40°C.
- 2In a pot, combine the pasteurized milk and the cream.
- 3Heat the mixture to 40°C.
- 4Add the sugar, powdered milk, and neutral powder to the mixture, whisking to combine.
- 5Heat the mixture to 65°C.
- 6Pour the mixture into a pitcher and cover with plastic film.
- 7Let the mixture mature in the refrigerator for at least 6 hours.
- 8After resting, use an immersion blender to emulsify.
- 9Pour into an ice cream machine and churn until it reaches the desired consistency.
Ingredients
- 580 ml fresh milk
- 95 ml cream
- 125 g sugar
- 5 g neutral for ice cream
- 20 g low-fat powdered milk
Equipment
potthermometerwhiskpitcherimmersion blenderice cream machine
