---
title: "Balanced Fior di Latte Gelato Recipe | Perfect Gelato"
slug: "fior-di-latte-gelato"
canonical_url: "https://www.perfectgelato.com/recipes/fior-di-latte-gelato/"
markdown_url: "https://www.perfectgelato.com/recipes/fior-di-latte-gelato.md"
language: "en"
locale: "en-US"
alternate_languages:
  en: "https://www.perfectgelato.com/recipes/fior-di-latte-gelato.md"
  it: "https://www.perfectgelato.com/it/ricette/gelato-fiordilatte.md"
  fr: "https://www.perfectgelato.com/fr/recettes/glace-fior-di-latte.md"
  es: "https://www.perfectgelato.com/es/recetas/helado-fior-di-latte.md"
  de: "https://www.perfectgelato.com/de/rezepte/fior-di-latte-eis.md"
  pt: "https://www.perfectgelato.com/pt/receitas/gelato-fior-di-latte.md"
  ko: "https://www.perfectgelato.com/ko/recipes/fior-di-latte-gelato.md"
  ja: "https://www.perfectgelato.com/ja/recipes/fior-di-latte-gelato.md"
page_type: "Recipe"
category: "gelato_base_latte"
author: "TheRomanScoop"
publisher: "Perfect Gelato"
date_published: "2026-08-30"
date_modified: "2026-08-30"
description: "The quintessential Italian sweet cream gelato recipe, balanced for domestic freezers and machines."
summary_tldr: "Fior di latte: Milk base bilanciato per gelatiera domestica a -18 °C. Miscela da 1000 g (≈ 1,3 L), 9.3% grassi, 21.4% zuccheri, PAC 27, POD 16."
entities:
  - "Fior di latte"
  - "Milk base"
  - "Gelato artigianale"
  - "Bilanciamento gelato"
  - "PAC (Potere Anticongelante)"
  - "POD (Potere Dolcificante)"
  - "Whole milk"
  - "Heavy cream 35%"
  - "Skimmed milk powder"
  - "Sucrose"
tools:
  calculator_url: "https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=fiordilatte"
---
# Fior di latte

> **Recipe**: A neutral white base is the starting point for anyone beginning to make artisanal gelato at home, serving as the canvas for endless variations.

## 1. Ingredients & Dosing (1000 g / ≈ 1,3 L)

| Ingredient | Grams (g) | % |
| --- | --- | --- |
| Whole milk | 584 | 58,4% |
| Heavy cream 35% | 205 | 20,5% |
| Skimmed milk powder | 36 | 3,6% |
| Sucrose | 98 | 9,8% |
| Dextrose monohydrate | 45 | 4,5% |
| Invert sugar | 28 | 2,8% |
| Locust bean gum | 4 | 0,4% |
| Total mixture | 1000 | 100% |

## 2. Parameters & Balancing

| Parametro / Metric | Valore Calcolato | Range Target Ottimale | Stato |
| --- | --- | --- | --- |
| Total water | 63,8% | 60–64% | OK |
| Total sugar | 21,4% | 18–24% | OK |
| Total fat | 9,3% | 8–12% | OK |
| Total solids | 36,2% | 36–40% | OK |
| POD (Potere Dolcificante) | 16 | 16–22 | OK |
| PAC (Potere Anticongelante) | 27 | 27–32 | OK |

## 3. Valori Nutrizionali Indicativi (per 100 g)

- **Calorie / Energy**: 184 kcal
- **Grassi / Fat**: 9.3 g (di cui saturi: 6.1 g)
- **Carboidrati / Carbohydrates**: 21.4 g (di cui zuccheri: 21.4 g)
- **Proteine / Protein**: 3.6 g
- **Sale / Sodium**: 45 mg

## 4. Procedure · milk base, hot process

- **Maturation:**: 6–12 h
- **Churning:**: 25–35 min

### 01. Step 1

In a dry bowl, combine sucrose, dextrose, skimmed milk powder, and locust bean gum, mixing dry to avoid lumps.

### 02. Step 2

In a small saucepan, pour the whole milk and heat slowly to 35-40 °C.

### 03. Step 3

Rain the powders into the milk while whisking continuously, add invert sugar, and bring to 82-85 °C for 2 minutes to pasteurize and activate the thickener.

### 04. Step 4

Remove from heat and stir in the cold liquid fresh cream.

### 05. Step 5

Emulsify for 2 minutes with an immersion blender to break down fat molecules and chill rapidly below 4 °C in an ice bath.

### 06. Step 6

Age the mixture in the refrigerator at 4 °C for 6-12 hours, to let the mix rest.

### 07. Step 7

Blend briefly with the immersion blender and churn in the gelato maker for 25-35 minutes until dense, smooth, and velvety.

## 5. Secrets of TheRomanScoop

### Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.

### Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.

## 6. Risorse e Strumenti Correlati

- [Open & customize in Calculator](https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=fiordilatte)
- [The basics](https://www.perfectgelato.com/basic-rules/)
- [Recipes](https://www.perfectgelato.com/recipes/)

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*Fonte: Perfect Gelato (https://www.perfectgelato.com) - Autore: TheRomanScoop. Formula artigianale scientificamente bilanciata.*