Fiordilatte Gelato Recipe
Category: Desserts
Servings: 15
Fiordilatte Gelato is a creamy, rich Italian classic that combines the goodness of whole milk, fresh cream, and a hint of vanilla, making it a delightful treat for any occasion. Whether you’re craving something simple yet indulgent or looking to impress your guests with homemade gelato, this recipe is guaranteed to deliver exceptional results. Made with just a handful of natural ingredients, it’s a perfect balance of sweetness and texture.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 1 liter |
| Fresh cream (liquid) | 190g |
| Sugar | 230g |
| Vanilla bean (split) | 1 |
| Carob seed flour (optional) | 5g |
Instructions:
Step 1: Prepare the Milk and Vanilla
Begin by pouring the whole milk into a saucepan. Set the saucepan over moderate heat. While the milk is heating, carefully slit the vanilla bean lengthwise. Using the back of a knife, scrape out the seeds and add them directly into the milk. Stir occasionally to prevent the milk from sticking to the bottom, and allow the milk to come to a gentle boil.
Step 2: Mix Sugar and Carob Seed Flour
While the milk is heating, place the sugar and carob seed flour (if using) into a separate mixing bowl. These ingredients will help thicken the base and add a velvety texture to the final gelato. Stir them together to ensure they are evenly mixed.
Step 3: Combine Milk and Dry Ingredients
Once the milk starts to bubble at the edges, remove the saucepan from the heat. Slowly add the dry mixture of sugar and carob flour to the milk, stirring constantly with a whisk. Continue stirring until the mixture is smooth and free of lumps. Return the saucepan to low heat and gently bring the mixture to a light simmer, whisking continuously.
Step 4: Rapid Cooling (Blanching)
At the first sign of a simmer, quickly remove the saucepan from the stove. Prepare a large bowl filled with ice and water. Submerge the bottom of the saucepan into this ice bath, continuing to whisk the mixture constantly. This quick cooling technique, also known as “blanching,” helps bring down the temperature from 60°C to below 30°C, effectively halting the bacterial growth that typically occurs between these temperatures.
Step 5: Add the Cream
Once the temperature has dropped below 30°C, it’s time to incorporate the cold fresh cream. Pour the cold cream into the mixture, and whisk vigorously to combine. This will create a smoother texture and help stabilize the mixture.
Step 6: Let the Mixture Rest
Cover the saucepan with plastic wrap and allow the mixture to rest for at least 30 minutes. This resting period allows the sugars to fully dissolve and prevents any fat from rising to the surface. You can also refrigerate the mixture at this point if you prefer a colder base before churning.
Step 7: Churn in the Gelato Maker
Once your base is ready, transfer the mixture into your gelato maker, following the manufacturer’s instructions. The churning process typically takes between 40-50 minutes, but this can vary based on the model of your machine. During this time, the gelato will begin to thicken and freeze into a smooth, creamy consistency.
Step 8: Serve or Store
Once the gelato reaches the desired consistency, serve it immediately in small bowls or cones for the best creamy texture. If you need to store it, transfer the gelato to a container and place it in the freezer. Keep in mind that gelato made at home tends to be less creamy once frozen for a longer period, but it will still be delicious.
Enjoy your homemade fiordilatte gelato, a perfect balance of rich milk, smooth cream, and the sweet touch of vanilla!
Additional Tips:
- Vanilla Variation: You can experiment with other flavorings, such as cinnamon or citrus zest, to customize the gelato to your taste.
- No Carob Flour?: If you don’t have carob seed flour, it’s optional in this recipe. It adds extra smoothness, but you can still make a creamy gelato without it.
- Churning Tips: If you don’t have a gelato maker, you can place the mixture in a freezer-safe container and whisk it every 30 minutes until it reaches the desired consistency.
This Fiordilatte Gelato recipe is perfect for any occasion, from a sunny afternoon to a dinner party dessert. Its pure, simple ingredients make it a standout treat, embodying the essence of authentic Italian gelato!
