Fior di Latte Ice Cream

December 9, 2019 | © 2019 - 2021 Biterkin

Fior Di Latte Ice Cream recipe
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Fior di Latte Ice Cream is the closest you can get to eating fresh milk in the form of ice cream. It contains no eggs, which practically makes it a gelato. It is fairly easy to make, yet very special, and a great base for all kinds of variations. You can layer jam into it and create spectacular swirls. You can go wild and top with chocolate fudge and nuts. Or you can eat it plain, directly from the ice cream machine, when no one is watching.

The taste of this ice cream will be great, no matter what the quality of the ingredients you choose is. This means that, should you like, you do not need to focus on buying the best milk and the freshest cream, just pick the ones that you would enjoy anyway in your everyday life. And for maximum pleasure, someone to share the Fior di Latte Ice Cream with.

The ingredients:

This is what you will need:

show ingredients for fior di latte ice cream

Every single ingredient plays a vital role in the recipe. Ice creams are all about balance, both in terms of ingredients, as well as their quantities. Do not play around changing the proportions of the ingredients or trying to use low-fat versions of dairy and sweeteners, such as stevia/other decreased-calorie sugars. Look out for these:

The recipe at a glance:
Fior di Latte Ice Cream recipe
Ingredients:

For best results, use a scale and measure the ingredients directly into the utensils, when you need them.

Avoid weighing in one utensil and transferring to another, as this causes a small, but important loss of quantity, especially in liquids.

For cup measurements:

If using cups to measure the ingredients, make sure that you thoroughly scrape the cup every time you empty it.

Use regular, whole cow’s milk, fresh, with around 3,5% fat.

Do not use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe. 

Use regular sugar (white granulated sugar).

Although you could use a raw cane sugar such as turbinado or demerara, note that it will change the flavour profile of the ice cream.

Do not use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe. 

For best results, use heavy cream with 35-37% fat percentage. It should be of pourable consistency. Do not use lower fat versions. Do not use any kind of non-dairy cream. 

It is ok to use cream which is suitable for whipping and/or ultra-pasteurised cream, as far as the fat content is right and you like its flavour. Just check the ingredients, for it should not contain any sugar (or other sweeteners).

If the heavy cream you use has a higher fat percentage, make the following adjustments:

for 38-39% fat heavy cream use:

  • 540 gr heavy cream (19 oz; 2⅓ cups) 
  • 170 gr sugar (6 oz; 3/4 cup)
  • 350 gr milk (12.3 oz; 1½  cup)

for 40% fat heavy cream use:

  • 500 gr heavy cream (17.5 oz; 2 cups and 2 Tbs.) 
  • 170 gr sugar (6 oz; 3/4 cup)
  • 375 gr milk (12.3 oz; 1½  cup)

For 500 gr heavy cream you will need:

  • 350 gr double cream (with 50% fat)
  • 150 gr/ml regular milk (3.5% fat)

To make the heavy cream, put the double cream in a large bowl, then pour in the milk, a little at a time, whisking smoothly after each addition until just incorporated. Do not over-whisk, or else it will turn into whipped cream; stop when the cream is smooth and preferably with a pourable consistency.

Proceed with the recipe, just as if you had the 500 gr heavy cream needed.

A flexible rubber spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferably a flexible one.

Fact: When you boil milk, it curdles.

But when you add sugar, you can safely bring milk to a boil; just make sure that all the sugar has dissolved before raising the heat to high. To achieve this, gently warm the milk with the sugar  over medium heat, stirring often to ensure that the sugar is completely dissolved; then you can raise the heat and safely bring it to a boil. If the milk boils before all the sugar has dissolved, it will curdle.

Using a saucepan with a long handle in step 1 is useful for easily pouring  the boiling milk with one hand, while whisking the cornstarch slurry with the other.

Bonus tip: if the bowl is lightweight, put a dump towel under it, to keep it in place while whisking.

Instructions

Before starting, make sure that your ice cream maker is ready for churning when needed. This means that if it has a removable freezer bowl, it should be put in the freezer for the whole time indicated by the manufacturer, usually 24 hours.

If you intend to transfer the ice cream to a container to store the ice cream, put this container in the freezer well ahead of time, too; this will prevent the ice cream from melting upon contact with it.

Step 1: Prepare the ice cream mixture

Have a rubber spatula and whisk ready on a plate, close to you.

Make a corn starch slurry: in a large heatproof bowl, put the corn starch (25 gr; 1 oz; 4 Tbs.) and add two tablespoons of the cold milk (30 gr; 1 oz.) over it. Whisk to dissolve. Set aside.

Boil the milk and sugar: in a medium saucepan put the rest of the milk (470 gr; 16.6 oz.; 2 cups) and all the sugar (200 gr; 7 oz.; 1 cup) and warm over medium-high heat, stirring often.

Bring to a boil and let it boil briefly for 5 seconds; at this time give a last whisk to the corn starch slurry, to dissolve any corn starch stuck to the bottom of the bowl. Tip: do not let the milk boil before the sugar fully dissolves, or the milk may curdle. Stirring often helps the sugar dissolve efficiently.

Pour the milk in the corn starch slurry: pour the boiling milk over the corn starch slurry, whisk well and return everything back to the saucepan and over medium-high heat.   

Cook until thickened: cook, stirring constantly and scraping the bottom of the saucepan, until you see the first bubbles appearing on the surface; at this point the milk will thicken. Immediately remove from the heat and pour it back into the large bowl.

Add the heavy cream (500 gr; 17.6 oz; 2 cups and 2 Tbs) and stir thoroughly.

Step 2: Chill the ice cream mixture

Prepare an ice bath by putting ice and cold water in a large bowl and carefully nest the bowl with the ice cream mixture. Take care that no water slips into the ice cream mixture. Leave for about 30 minutes, stirring occasionally.

Strain and chill thoroughlythe ice cream mixture should come to fridge-cold temperature, before you churn it with the ice cream maker. To chill it, use one of the two methods below (click on a method to read more):

Personally, I prefer the slow method, as during the refrigeration process the ice cream mixture matures and the flavours improve. However, most people do not notice this flavour improvement, therefore feel free to follow the method which is more convenient to you.
Another thing to consider in choosing the fast method is whether you have enough ice to fully submerge the ice cream bag.

When churning with a domestic ice cream maker, your ice cream mixture should always be thoroughly chilled. Otherwise, your ice cream maker may not be able to churn the ice cream to its fullest potential, resulting in a sloppy liquid vs. a fluffy ice cream.

Step 3: Churn the ice cream

Check the ice cream mixture if it is thoroughly chilled, before churning: it should feel fridge-cold to the touch (or if you have an instant-read thermometer, it should read 4ºC–8ºC / 39ºF-46ºF).

Prepare the ice cream maker according to the manufacturer’s instructions. 

Churn: give the ice cream mixture a nice and thorough stir. With the machine running, pour the chilled ice cream mixture through the canister and into the ice cream maker. 

Churn until the ice cream is creamy and has fluffed up. Depending on your ice cream maker, this may take anywhere from 30-60 minutes.

this Fior di Latte ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy. This could take anywhere from 30-60 minutes, depending your ice cream maker.

To evaluate if it’s ready, lift a spoonful; it should be thick enough to stand on the spoon, but still be soft like soft-serve ice cream. If, upon lifting some ice cream with the spoon, a pool immediately starts forming on its edges, you will have to churn it for longer. 

In any case, if you feel doubts about the consistency, leave it for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer. 

So stop the ice cream maker when it is thick and creamy, as described above. If you leave it for much longer, it will start turning grainy.

Step 4: Put the ice cream in the freezer to set

Put in the freezer to set: before serving the ice cream or removing it to a container for storage, you have to put it in the freezer to set. Remove the removable freezer bowl (still filled with the fior di latte ice cream) from the ice cream machine, cover with a lid and put it in the freezer to set. Setting time depends highly on the type of ice cream maker you use; see notes below for indicative times.

Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

This can take :

  • anywhere from 1 to 4 hours for removable freezer bowls (these are the ice cream maker bowls which must be frozen before churning). 
  • 1 hour for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative, actual time may vary depending on many factors, so do check it every one hour or two, while it sits in the freezer. For example, with my Cuisinart ice cream maker, it takes one hour for the ice cream to set, whereas with the Krups ice cream maker it takes 3 hours. 

To evaluate if the ice cream has properly set, insert a knife into it, all the way to the bottom:

  • if it is properly set, it will be soft enough for the knife to be inserted into it, and yet have the same consistency from top to bottom
  • if it is not ready yet, it will feel hard on the top and softer as you go down
  • if it is too hard for the knife to insert, you may have left it in the freezer for too long. You can still bring it to a perfectly scoopable consistency, just read the troubleshooting guide below.

If the ice cream stays in the removable freezer bowl for too long, it will harden and will be difficult to remove or serve.

Do not worry though, you can still make it scoopable by leaving it in the refrigerator to soften. This can take :

  • 4-6 hours for removable freezer bowls (these are the ice cream maker bowls which must be frozen before churning)
  • 1 hour for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, actual time may vary depending many factors, so do check it once in a while while it sits in the refrigerator).

After this, the ice cream will be easy to scoop and transfer to another container; or serve directly from the ice cream maker.

Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.

Putting it directly in the freezer for 4-5 hours after churning, will help it set and reach the right consistency.

Then you can serve it or transfer to a sealable container for longer storing.

Storage and serving

Storage: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells. 

Scooping: this ice cream, like all artisanal ice creams, freezes hard in the long term. To soften it to a perfectly scoopable consistency, put it in the refrigerator for one hour. 

Use a rubber spatula: 

A flexible rubber spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferably a flexible one.

How to boil milk (because it is a fact; when you boil milk, it curdles.):

But when you add sugar, you can safely bring milk to a boil; just make sure that all the sugar has dissolved before raising the heat to high. To achieve this, gently warm the milk with the sugar over medium heat, stirring often to ensure that the sugar is completely dissolved; then you can raise the heat and safely bring it to a boil. If the milk boils before all the sugar has dissolved, it will curdle.

Use a saucepan with a long handle:

Using a saucepan with a long handle in step 1 is useful for easily pouring  the boiling milk with one hand, while whisking the cornstarch slurry with the other.

Bonus tip: if the bowl is lightweight, put a dump towel under it, to keep it in place while whisking.

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