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Fior di Latte (Cold Process) - Milk-Based Gelato
milk based

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.

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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) 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

Process

Method

  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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