# Gelato Fiordilatte

A classic Italian Fiordilatte gelato that serves as a versatile base for various toppings.

- Servings: 1 batch
- Cuisine: Italian
- Category: Dessert
- Language: en

## Ingredients

- 580 ml fresh milk
- 95 ml cream
- 125 g sugar
- 5 g neutral for ice cream
- 20 g low-fat powdered milk

## Instructions

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

## Equipment

- pot
- thermometer
- whisk
- pitcher
- immersion blender
- ice cream machine

## Source

- Original video: https://youtu.be/XPYNldItyT4?is=avU1v0M3ie1WFk5R
- Creator: Denise Castagno
- Recipe page: https://www.cliprecipe.com/recipe/82370be9-663a-4133-ad5e-2b2f04a9acc2
- Extracted: 2026-09-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt