Fior Di Latte Gelato Recipes

ITALIAN GELATO SUNDAES WITH NUTELLA

Steps:

• Place a scoop of gelato into each chilled bowl. Spoon a dollop of Nutella over each and top with another scoop or two of gelato. Top as desired.

GELATO FIOR DI LATTE ('FLOWER OF MILK' GELATO)

Steps:

• Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
• Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer's instructions.
• Transfer to a container and freeze for about 2 hours before serving.

FIOR DI LATTE GELATO WITH WET WALNUTS

Steps:

• For the gelato: The night before, freeze the ice cream maker bowl, if needed.
• Prepare a large bowl with ice and a little water.
• Whisk together the sugar, salt and cornstarch in a medium saucepan. Put over medium heat and allow to toast until fragrant, 3 minutes, stirring constantly.
• Slowly whisk in the milk and heavy cream. Whisking constantly, cook until the mixture begins to bubble and thicken, 5 to 6 minutes. Remove from the heat, pour into a medium heatproof bowl and place over the ice bath. Whisk constantly to help cool the mixture, 3 to 5 minutes.
• Once cool, prepare an ice cream maker for freezing according to the manufacturer's instructions. Turn on the machine and slowly add the cooled gelato mixture. Allow to churn for 15 minutes until it thickens.
• Meanwhile, make the wet walnut topping: Combine the corn syrup, maple syrup and lemon zest in a medium saucepan over medium heat. Bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice, chopped walnuts and salt. Set aside.
• When the gelato is thick and creamy, turn off the ice cream machine. Scoop the gelato into serving dishes, top with wet walnuts and any other toppings.

STRACCIATELLA GELATO

Steps:

• Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat. Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble. Turn off the heat and gradually add the milk-cornstarch mixture, whisking constantly. Return the heat to high and bring the milk back to a boil. Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes. It will get viscous but will not thicken enough to coat the back of a spoon.
• Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
• Place a medium stainless steel bowl in the freezer. Remove the base from the refrigerator, pour it into a separate bowl, and stir in the cream. Pour the base into the bowl of an ice cream maker and spin it according to the machine instructions.
• Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesn't touch the top vessel, and bring the water to a simmer over medium heat. Add the chocolate to the bowl or double boiler and let it melt, without stirring. Turn off the heat.
• Take the stainless steel bowl out of the refrigerator. Spoon the gelato out of the ice cream maker into the bowl. Use a spoon to drizzle one-quarter of the melted chocolate over the gelato in thin strands. Use a large metal spoon or metal spatula to break up the chocolate strands and fold them into the gelato. Drizzle another quarter of the chocolate over the gelato and cut it into the gelato in the same way. Continue until you've used all of the chocolate. Cover the bowl and return the gelato to the freezer to firm slightly before serving. Serve it within a few hours of spinning it, before it hardens.