Italian Fior Di Latte Gelato At Home – Homebody Eats

FULL RECIPE: https://homebodyeats.com/italian-fior-di-latte-gelato/

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Italian gelato without traveling to Italy?! 🤯

If you can’t get gelato from one of the 40,000+ gelaterias located around Italy, then you should learn how to make it at home. After going to culinary school in Italy, I can share all of the best insider tips for making Italian-style gelato.

Today, I’m showing you how to make fior di latte gelato. This is a very basic flavor that highlights the taste of the milk and cream.

In school, we were taught to taste fior di latte at a new gelato shop to evaluate how good the gelateria was. Because the flavor is so pure, it’s easy to taste if the gelato shop uses good ingredients.

INGREDIENTS:
1/2 cup plus 1 tablespoon (90 grams) dextrose
1/4 teaspoon (0.6 grams) guar gum
1/8 teaspoon (0.6 grams) locust bean gum
2 cups (454 grams) 2% milk
1/4 cup (49 grams) granulated sugar
1/2 cup plus 2 tablespoons (93 grams) nonfat milk powder
1 1/4 cup (284 grams) heavy cream

INSTRUCTIONS:
Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside. Place a storage container in the freezer to chill.

Whisk dextrose, guar gum, and locust bean gum in a small mixing bowl.

Cook milk in a heavy bottom saucepan over medium heat until it reaches 105°F (40°C) on an instant read thermometer. Once it reaches temperature, whisk in granulated sugar and nonfat milk powder. Once dissolved, whisk in dextrose mixture.

Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn, until it reaches 195°F (90°C) on an instant read thermometer.

Remove saucepan from heat. Whisk in heavy cream.

Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain gelato base.

Chill gelato base until it has stopped steaming. Cover with plastic wrap and rest in the refrigerator for 24 hours.

Pour the gelato base into an ice cream maker and process for about 20 – 25 minutes, or according to the manufacturer’s directions. The gelato will be on the soft side.
Transfer churned gelato into chilled storage container. Place gelato into the freezer to “cure” or harden up for a few hours.

To serve, swipe the frozen gelato with a flat paddle. Smash the gelato on the side of the storage container to push out some of the air. Transfer to a serving bowl.

Store gelato in an airtight container in the freezer for up to 2 weeks.

#gelato #italiangelato #italianfood #gelatoitaliano

if you can’t travel to Italy this summer
to get some authentic Italian gelato hi
my name is Jessica and after going to
culinary school in Italy I learned how
to make gelato and today I’m going to
teach you how to do it with the tools
and equipment that you have at home as a
home Chef now there are some specialty
ingredients you’ll need such as
stabilizers and dextrose which is a
different type of sugar but other than
that we’re using milk heavy cream and
granulated sugar you’ll want to heat all
of these ingredients up to a specific
temperature which I’ll link in the
recipe below and after that we’re adding
in the heavy cream from there we need to
strain the gelato base and then it’s
into the fridge to chill overnight from
here we are going to Churn it you will
need a machine for this recipe and after
that you can see how thick and delicious
it is from here it needs to cure in the
freezer for a couple more hours and then
you can swipe it and enjoy this version
of Italian gelato all in your own home