Milk-Based Gelato

Fior di Latte / Stracciatella with Base 50

Name: Fior di Latte / Stracciatella with Base 50
Yield: 3250 grams
Ingredients: 430g Granulated Sugar (Sucrose); 65g Dextrose; 55g Nonfat Dry Milk Powder; 90g Nevepann 50C; 2150g Whole Milk (3.25% fat); 285g Heavy Cream (36% fat); 175g Gran Stracciatella Reale Arabeschi (Dark Chocolate Chips)

A creamy, versatile Fior di Latte base that doubles as a Stracciatella base, made with Fabbri's Nevepann 50C.

Gelato Expert

View profile

Updated August 1, 2026 Yield 3,250g

Recipe

Ingredients

Scaled yield: 3,250g

Granulated Sugar (Sucrose) 13.2% of recipe
430g
Dextrose 2% of recipe
65g
Nonfat Dry Milk Powder 1.7% of recipe
55g
Nevepann 50C Supplied by Fabbri 2.8% of recipe
90g
Whole Milk (3.25% fat) 66.2% of recipe
2,150g
Heavy Cream (36% fat) 8.8% of recipe
285g
Gran Stracciatella Reale Arabeschi (Dark Chocolate Chips) optional Supplied by PreGel 5.4% of recipe
175g

Allergens: dairy

Steps

1
Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C (base 50).
2
Add the dairy and 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.

Tip: If making Stracciatella, melt the stracciatella chocolate before use (usually in 30-second intervals in the microwave). Slowly drizzle the melted chocolate into the gelato during extraction while gently folding to create thin chocolate flakes throughout. Finish by drizzling additional chocolate over the top of the gelato to create a traditional Stracciatella garnish.

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.

Gelato Shop ReadyHot ProcessMilk-BasedPremade Base

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

Menu

Fior di Latte / Stracciatella with Base 50

Ingredients

Method

Fior di Latte / Stracciatella with Base 50

Ingredients

Steps

Made from this recipe

Copy this recipe to MyLab with Pro

Export recipe as PDF

Amount	Ingredient
430g	Granulated Sugar (Sucrose)
65g	Dextrose
55g	Nonfat Dry Milk Powder
90g	Nevepann 50C
2,150g	Whole Milk (3.25% fat)
285g	Heavy Cream (36% fat)
175g	Gran Stracciatella Reale Arabeschi (Dark Chocolate Chips) Optional

Step	Instructions
1	Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C (base 50).
2	Add the dairy and 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. Tip: If making Stracciatella, melt the stracciatella chocolate before use (usually in 30-second intervals in the microwave). Slowly drizzle the melted chocolate into the gelato during extraction while gently folding to create thin chocolate flakes throughout. Finish by drizzling additional chocolate over the top of the gelato to create a traditional Stracciatella garnish.