Menu

Sign in
GelatoLab

Fior di Latte (Sweet Milk) - Base #1

By Gelato Expert

Fior di Latte with locust bean gum — a reliable base to start from.

Fior di Latte (Sweet Milk) - Base #1
4,037g batch Milk-Based Gelato

Ingredients

AmountIngredient
645g
Granulated Sugar (Sucrose)
72g
Dextrose
100g
Karo Light Corn Syrup
5g
Locust Bean Gum
175g
Nonfat Dry Milk Powder
2,500g
Whole Milk (3.25% fat)
540g
Heavy Cream (36% fat)

Method

StepInstructions
1
Whisk all of the dry ingredients together well.
Tip: Measure the locust bean gum separately on a high precision scale for accuracy.
2
Add the dairy and light corn syrup. Blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
Fior di Latte (Sweet Milk) - Base #1 Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Fior di Latte (Sweet Milk) - Base #1 image
Milk-Based Gelato

Fior di Latte (Sweet Milk) - Base #1

Fior di Latte with locust bean gum — a reliable base to start from.

Gelato Expert

View profile
Updated Yield 4,037g

Recipe

Ingredients

Scaled yield: 4,037g

  • Granulated Sugar (Sucrose) 16% of recipe
    645g
  • Locust Bean Gum 0.1% of recipe
    5g
  • Nonfat Dry Milk Powder 4.3% of recipe
    175g
  • Dextrose 1.8% of recipe
    72g
  • Whole Milk (3.25% fat) 61.9% of recipe
    2,500g
  • Heavy Cream (36% fat) 13.4% of recipe
    540g
  • Karo Light Corn Syrup 2.5% of recipe
    100g

Allergens: dairy

Steps

  1. 1

    Whisk all of the dry ingredients together well.

    Tip: Measure the locust bean gum separately on a high precision scale for accuracy.

  2. 2

    Add the dairy and light corn syrup. Blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

Community

Made from this recipe

See how it turned out for other people and what they would adjust next time.

No shared results yet. Sign in to share your batch when you make it.

Base RecipeGelato Shop ReadyMilk-Based

Make it your own

Copy this recipe to MyLab with Pro

Sign in to save a private, independent version. Eligible Basic accounts can start a free 7-day Pro trial—no card required.

Create account to copy Sign in to copy

Export recipe as PDF