Milk base

Fior di latte

Name: Fior di latte
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 1000 g (≈ 1,3 L)
Cuisine: Italian
Ingredients: 584 g Whole milk; 205 g Heavy cream 35%; 36 g Skimmed milk powder; 98 g Sucrose; 45 g Dextrose monohydrate; 28 g Invert sugar; 4 g Locust bean gum

Recipe & formulation by TheRomanScoop

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

Batch mix: 1000 g

Yield: ≈ 1,3 L (8–10 servings)

Maturation: 6–12 h

Churning: 25–35 min

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Ingredients & Dosing 1000 g

Ingredient	Grams	%
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%

Parameters & Balancing

Total water

63,8% target 60–64%

Total sugar

21,4% target 18–24%

Total fat

9,3% target 8–12%

Total solids

36,2% target 36–40%

POD · perceived sweetness

PAC · scoopability at −18 °C

Procedure · milk base, hot process

Step 1

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

Step 2

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

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.

Step 4

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

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.

Step 6

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

Step 7

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

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.