Fior di latte gelato is a creamy base flavor ice cream in Italy. Well, I guess I should not classify it as “ice cream.” Anyone who has read my recent article for the Our Paesani column at ItaliansRus.com knows there is a big difference between ice cream and gelato. In any event, it’s a cool, delectable treat. In my opinion, it’s much better than vanilla gelato because it’s lighter and fluffier. Oh yeah, gelato can be fluffy.
Gelato is my drug of choice whenever I’m in Italy. I should just get it injected in my veins. I. just. can’t. get. enough. So, I decided a long time ago to learn how to make the stuff in my own kitchen, even when I’m home in the United States. Seriously, I’ve become an expert at making French vanilla.
Every year for Halloween, my cousins expect me to make pumpkin and for Christmas, I better have the gingerbread. Fior di latte, however, was always the goal. And I kept getting it half wrong. Then, one day the stars aligned and fior di latte happened. Miracolo!
Now, I want to share the recipe with you. This is based on the recipe provided by Misya.info, an Italian site. I’ve adapted the recipe for Americans who know nothing of the metric system measurements. And I’ve also provided my own explanation.
Recipe for Fior di Latte Gelato
1 cup of heavy whipping cream
1 cup of whole milk
1/2 cup of sugar
1 stick of vanilla (or 2 tsp of vanilla extract)
Put all the ingredients in a pot under medium heat on the stove. Stir until the sugar melts. I like to use a whisk to get some air into the mix. Then, shut off the gas. Let it cool. Remove the vanilla stick (if that’s what you used). Place the mixture in the refrigerator for eight hours or overnight. Finally, mix it in your ice cream maker, according to the manufacturer’s directions.
Editor’s Note: I have found that it is really important to freeze the base of your ice cream maker well to get best results. I use the ice cream maker attachment for my Kitchen Aid. I try to keep the freezer less full when I’m freezing the maker, and I might even lower the temperature on the fridge.
Di Meglio has written the Our Paesani column for ItaliansRus.com since 2003. You can follow the Italian Mamma on Facebook or Twitter @ItalianMamma10. For more handmade crafts and party gear, visit the Italian Mamma store on Etsy.