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Cold Process Fior di Latte

By Gelato Expert

A quick and easy Fior di Latte made using Fabbri's cold process base, Nevepann Belpanna.

Cold Process Fior di Latte
1,275g batch Milk-Based Gelato

Ingredients

AmountIngredient
1,000g
Whole Milk (3.25% fat)
175g
Granulated Sugar (Sucrose)
100g
Nevepann Belpanna 100CF

Method

StepInstructions
1
Add all three ingredients together and blend using an immersion blender for 1–2 minutes until the base is smooth.
2
Freeze in your batch freezer immediately or for better results, transfer the base to an airtight container and refrigerate for 4–12 hours.
3
Blend again briefly with an immersion blender to re-emulsify the base.
4
Pour into your batch freezer and freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
Cold Process Fior di Latte Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Cold Process Fior di Latte image
Milk-Based Gelato

Cold Process Fior di Latte

A quick and easy Fior di Latte made using Fabbri's cold process base, Nevepann Belpanna.

Gelato Expert

View profile
Updated Yield 1,275g

Recipe

Ingredients

Scaled yield: 1,275g

  • Whole Milk (3.25% fat) 78.4% of recipe
    1,000g
  • Granulated Sugar (Sucrose) 13.7% of recipe
    175g
  • Nevepann Belpanna 100CF Supplied by Fabbri 7.8% of recipe
    100g

Allergens: dairy

Steps

  1. 1

    Add all three ingredients together and blend using an immersion blender for 1–2 minutes until the base is smooth.

  2. 2

    Freeze in your batch freezer immediately or for better results, transfer the base to an airtight container and refrigerate for 4–12 hours.

  3. 3

    Blend again briefly with an immersion blender to re-emulsify the base.

  4. 4

    Pour into your batch freezer and freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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