- 4 cups milk
- ½ lb sugar
- 1 ½ oz skim powdered milk
- 1 oz grape sugar
- 5 oz heavy cream
Boil milk at 45°C (110 - 120°F).
In another bowl, mix together sugar, skim powdered milk, grape sugar.
Then pour the mixture into the milk and mix.
Boil to 65°C (150°F), add cream and mix.
Pasteurize to 85°C (185°F).
Cool down quickly and bring the mixture to 4°C (39°F).
Let rest the gelato at 4°C (39°F) for about 6 hours, then put it in the ice-cream machine.
Come to Florence, the birthplace of Italian Gelato
|Where can one taste authentic Italian gelato?
In Florence, of course! The first two artisanal gelatieri Ruggeri and Buontalenti lived in this city, rich in both art and enogastronomic culture.
Explore Florence together with Academia Barilla in a 9-day journey that also takes you to Parma and Venice, two more famous and fascinating Italian cities.
Discover more about this Food Tour...
Milk is one of gelato’s basic ingredients and, together with eggs, is what determines its protein content, marking the difference between gelato and sorbetto (made from water, sugar, and fruit).
The art of gelatieri, or gelato-makers, in Italy has brought the preparation of fresh, high quality milk-based gelato to the level of a specialty food technique. Fiordilatte gelato is consumed on its own to highlight the freshness of the milk, or together with other desserts, whether to accompany a cup of fresh fruit, a slice of cake, or as a base for other preparations.
Fiordilatte gelato is traditionally made with cow’s milk, but today it is possible to find variations made with goat’s milk (adapted also for those who cannot consume cow’s milk) and with water buffalo milk (which has a richer flavor due to the higher content in protein and fats).
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