Classic Fior di Latte Gelato

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, dextrose (if using), skim milk powder (if using), vanilla extract (if using), and salt.

   Omtrent 2 min

2. 2

   Heat the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Do not bring to a boil; the mixture should be warm to the touch, around 60°C (140°F).

   Omtrent 8 min

   Kokkens tips: Using a thermometer helps ensure you don't overheat the mixture, which can alter the texture.

3. 3

   Remove the saucepan from the heat and let the mixture cool to room temperature.

   Omtrent 20 min

4. 4

   Once cooled, cover the mixture and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill thoroughly.

   Omtrent 4 t

   Kokkens tips: A well-chilled base will result in a smoother, creamier gelato.

5. 5

   Pour the chilled gelato base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

   Omtrent 20 min

   Kokkens tips: The churning time can vary significantly depending on your machine.

6. 6

   Transfer the soft gelato to an airtight container and freeze for at least 2-4 hours to firm up before serving.

   Kokkens tips: For the best texture, let the gelato sit at room temperature for 5-10 minutes before scooping.