Gelato al Fior di Latte

Gelato al fior di latte ("The best part of the milk") is to gelato as vanilla is to soft-serve. Its very simple ingredients produce an incredibly nuanced flavor that is sweet, milky, creamy. Similar to french bread, even though the ingredients are few and easy to get, there is much to be mastered in order to pull out those desired flavors. For the best outcome, use the freshest, most local milk and cream!

Pay close attention to the mixture while it's coming to a boil. If you heat the sugar too fast or too hot, it will burn. This can produce a delicious caramel flavor, but is not the intent of the recipe. If your sugar burns, scrape it up off of the bottom of the saucepan to have nice caramel chunks inside your gelato; optionally, you may need to strain the mixture to remove these.

My first time making this, we folded in a ribbon of peanut butter and crushed up Reese's Peanut Butter Cups. Blueberries or other fruit and honey would also make excellent toppings.

Ingredients

• 500ml Whole milk
• 250ml Heavy cream
• 135g Powdered sugar
• 25g Cornstarch

Equipment

• Saucepan
• Whisk
• Spatula
• Measuring cup(s)
• Scale
• Heat/freezer safe container, like bread loaf tin

Recipe time: About 4 hours

Servings: 4-6

Instructions

1. Dissolve the powdered sugar and cornstarch in 250ml of whole milk, stirring to remove lumps
2. Combine remaining whole milk (250ml) and heavy cream into saucepan
3. Heat saucepan on low/medium heat to just below boiling. Don't let it boil!
4. Remove saucepan from heat, then stir in sugar/cornstarch mixture
5. Return saucepan to heat as before, bringing it to just below boiling again, stirring constantly
6. Transfer mixture to heat/freezer safe container, such as a bread loaf tin
7. Place container in freezer for 30 minutes
8. Stir mixture for 2 minutes to break up ice crystals, returning container to the freezer for another 30 minutes
9. Repeat for up to 4 hours
10. To serve, leave out of freezer in room temperature until desired consistency is reached