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Fior di Latte (Cold Process)

By Gelato Expert

A smooth and creamy cold process gelato base featuring Fabbri's Nevepann 50F. Ideal for creating a wide range of flavors with minimal preparation.

Fior di Latte (Cold Process)
1,200g batch Milk-Based Gelato

Ingredients

AmountIngredient
150g
Granulated Sugar (Sucrose)
35g
Dextrose
40g
Nonfat Dry Milk Powder
45g
Nevepann 50F (Cold Process)
830g
Whole Milk (3.25% fat)
100g
Heavy Cream (36% fat)

Method

StepInstructions
1
Add all of the ingredients together, starting with the dry, 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.
Fior di Latte (Cold Process) Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Fior di Latte (Cold Process) image
Milk-Based Gelato

Fior di Latte (Cold Process)

A smooth and creamy cold process gelato base featuring Fabbri's Nevepann 50F. Ideal for creating a wide range of flavors with minimal preparation.

Gelato Expert

View profile
Updated Yield 1,200g

Recipe

Ingredients

Scaled yield: 1,200g

  • Granulated Sugar (Sucrose) 12.5% of recipe
    150g
  • Dextrose 2.9% of recipe
    35g
  • Nonfat Dry Milk Powder 3.3% of recipe
    40g
  • Nevepann 50F (Cold Process) Supplied by Fabbri 3.8% of recipe
    45g
  • Whole Milk (3.25% fat) 69.2% of recipe
    830g
  • Heavy Cream (36% fat) 8.3% of recipe
    100g

Allergens: dairy

Steps

  1. 1

    Add all of the ingredients together, starting with the dry, 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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