Milk gelato

Milk gelato

Gelato al fior di latte

By
From
Florentine
Serves
6-8
Makes
900 ml of gelato
Photographer
Lauren Bamford

Gelato is a true Florentine tradition that can be traced back to the Renaissance. As one story goes, the secret recipe for this frozen dessert passed from a modest Florentine poultry vendor to the courts of Catherine de’ Medici during a competition to find the most unique dish that had ever been seen. The frozen dessert of ‘sugared and perfumed’ ice was considered so remarkable that Catherine de’ Medici brought the recipe to Paris to impress the French court.

Made from just three ingredients, this particular gelato is as wholesome and simple as can be. Perhaps that’s what makes it a popular flavour with children and adults alike. Marco is known for only ever ordering fior di latte at any gelateria he ever goes to, never wavering once in his decision in all the years I’ve known him – today our daughter will ask at a gelateria for ‘preferito di babbo’ (Dad’s favourite) when she wants this flavour, which is her own favourite too.

Ingredients

Quantity Ingredient
500ml full-cream milk
150g sugar
250ml pouring cream, chilled

Method

  1. Combine the milk and sugar together in a saucepan over a low–medium heat. It should not boil, but just reach the point where tiny bubbles appear around the edges of the pan. Take the pan off the heat.
  2. Cover and allow to cool to room temperature. Add the cream and churn in an ice cream machine according to the manufacturer’s instructions until frozen and creamy but firm.
  3. Serve immediately for a softer style gelato or place the mixture in an airtight container in the freezer for at least 45 minutes to serve in scoops.

Note

  • It is best to make this creamy gelato with an ice cream machine.

    Homemade gelato usually benefits from a rest in the freezer for about an hour before serving if you have just made it. Or if it’s been in the freezer overnight or even longer, take it out of the freezer about 15 minutes before serving.
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