Fiordilatte Ice Cream

Fiordilatte ice cream is a classic of the Italian gelato tradition, appreciated for its delicate taste and creaminess. Here is the recipe to prepare a delicious fiordilatte ice cream.

Ingredients

• 500 ml of fresh whole milk
• 200 ml of fresh cream
• 150 g of sugar
• 40 g of milk powder
• 15 g of dextrose (optional, may make the ice cream softer)
• 5 g of ice cream stabilizer (optional)
• 1 vanilla pod (or natural vanilla extract)

Preparation

1. In a small pot, pour the milk and add the longitudinally slit vanilla pod (or vanilla extract).
2. Heat the milk over medium heat without bringing it to a boil, to infuse the vanilla and release its aroma.
3. In a separate bowl, mix the sugar, milk powder, dextrose, and ice cream stabilizer (if you decide to use them), to avoid lumps.
4. Add the dry ingredient mix to the hot milk and stir well to dissolve the sugars and milk powder completely.
5. Let the mixture cool, then remove the vanilla pod.
6. Add the fresh cream to the milk mixture and stir until you get a smooth liquid.
7. Let the mixture rest in the refrigerator for a few hours or, even better, overnight. This step is called “maturation” and allows the flavors to blend and the ice cream to achieve a creamier consistency after churning.
8. Transfer the well-chilled mixture to the ice cream maker and churn following the instructions of your ice cream machine.
9. When the ice cream has reached the desired consistency, transfer it to a suitable container and leave it in the freezer for a few hours before serving to further firm it up.

If you do not have an ice cream maker, you can pour the mixture into a container and place it in the freezer, stirring with a spatula every 30-40 minutes to break the ice crystals until the ice cream reaches the desired consistency.

Curiosity

The term “fiordilatte” refers to the pure and simple flavor of milk and cream, without the addition of anything else that might mask the taste. This ice cream is ideal as a base for experimenting with various accompaniments, such as fruit coulis, melted chocolate, or crushed nuts.