Vanilla Fior Di Latte Ice-cream
Vanilla Fior di latte ice-cream
If you’re looking for the ultimate vanilla fior di latte ice cream recipe, this Italian gelato is the perfect choice. Made with milk, cream, premium vanilla, and just a handful of simple ingredients, fior di latte ice cream is celebrated for its pure, creamy flavor and silky smooth texture. I love to eat this ice-cream on its own, but also served with fresh berries, warm desserts, or homemade pastries, this easy homemade vanilla gelato recipe is a perfect accompaniment.
I love nothing more than enjoying a scoop of ice-cream in the summer, especially when you can make it homemade and I can enjoy it on my balcony in the sun.
Being from Scandinavia I am a hugeee ice-cream lover and I eat it all throughout the year. Even Winter for me is ice-cream season 😉 not as much as in summer of course but I do really enjoy eating ice-cream even when it’s -15°C outside.
I love making my own ice-cream at home because it gives me the chance to be creative with flavors. This Fior di latte ice-cream isn’t something new and innovative but it is simple, clean and delicious! The texture is creamy and you get a with the intense vanilla flavor. ( I used vanilla from “Vanilla Dream”)
I love this recipe because it is very easy and quick to make and it is so versatile. So in the summer for example I like to make a strawberry-cheesecake version or a simple stracciatella ice-cream with this same recipe.
I makes for a great ice-cream base.
Why you’ll love this vanilla Fior di latte recipe:
Flavor! This ice-cream has an intense vanilla flavor and the texture is very smooth and creamy. Some of the ingredients you’ll need for the ice-cream may not be so easy to find for your home kitchen as they are use more in professional kitchens. But they make the texture of the ice-cream incredibly smooth and creamy and they help that the ice-cream doesn’t form large ice-crystals when frozen.
Italian style gelato at home: you get real Italian style gelato at home if you want to follow this recipe (I’m working on a much simpler version)
Ingredients you’ll need to make Vanilla Fior Di Latte Ice-cream :
Milk: use full fat cows milk with 3.5% fat. This is the foundation of the Fior Di latte ice cream and has a great balance of water, fat and milk solids.
Cream: use full fat 35% whipping cream. Adds extra creaminess and richness.
Sugar: you can use white cane sugar or light brown sugar. This adds sweetness to the ice-cream and helps bind the water also helping to create a very creamy ice cream
Glucose sirup: this helps reduce crystal formation in the ice-cream=creaminess. Adding more sugar would make the ice cream too sweet so I substitute a part of it with the glucose sirup.
Skimmed milk powder: helps the overall texture of the ice-cream because it adds extra milk solids which helps it also hold its shape better when scooped
Dextrose: this helps lower the freezing point of the ice cream resulting in a very creamy ice cream that has a wonderful melt on the tongue
Glucose powder: same properties as the glucose sirup and helps overall quality of the ice cream
Vanilla: I used vanilla pods from “Vanilla dream”. Make sure to use really good quality vanilla as it is the star of the recipe
Guargum powder: it is a binding agent and helps enhance creaminess and give a smooth consistency.
Locust bean gum powder: it is also a binding agent which helps bind the free water in the ice cream giving a velvety mouthfeel when eating
How to make Fior Di latte ice cream (step-by-step)
1. Make the ice cream base:
1. Mix all the dry ingredients together and mix well. Set aside
2. In a medium pot mix the milk, cream and glucose sirup and the scraped out vanilla pods and bring it to about 55°C and add in the dry ingredients mixing constantly until fully dissolved.
3. Bring the mixture to almost a simmer at around 80°C. Take it off the heat and allow it to cool down slightly (about 5-10 minutes)
4. Pour the ice cream mixture through a sieve into a large jug. Keep the vanilla beans for later!
5. Hand blend until smooth and no lumps appear. Place the vanilla pods back into the mixture and cover the ice cream base with plastic wrap so that the cling film touches the top of the mixture . Let it chill and rest in the fridge for a minimum of 6 hours or better overnight.
2. Churn the ice cream:
1. Strain the ice-cream mixture once again to remove the vanilla pods. Now churn the ice-cream in your ice-cream machine according to the manufacturers instructions. Normally it will churn for about 20-40 minutes depending on your machine.
2. Transfer into a container and freeze again until ready to serve.
3. Place the ice cream immediately into a container and place it into the freezer. You can eat the ice cream directly once churned but it will still be quite soft. Allow it to set in the freezer and scoop once it has solidified a bit.
3. Serve:
Serve the ice cream as desired. I like to eat it as it is but you can add any toppings of choice or add a scoop onto a slice of cake, etc. Serve it with some warm raspberry compote for the ultimate indulgence. I love it!
After churning you can also fill the ice-cream into single serve ice-creams or popsicles. This also makes for a great base for Magnum style ice-cream with caramel and caramelized almonds for example.
Tips for making Fior Di latte ice cream:
Use an ice-cream machine: this recipe requires an ice cream machine to achieve the creamy texture.
Let the ice cream base mixture sit over night: it is best to leave it to rest overnight in the fridge so all the ingredients have time to dissolve properly and homogenize. Also leave the vanilla pods in the mixture to get the most flavor out of the vanilla. Just remove them before hand blending and before churning.
Serving ideas:
I love to serve this ice cream just on its own, but feel free to serve it as you like.
You can add any toppings of choice or add a scoop onto a slice of cake, etc. Serve it with some warm raspberry compote for the ultimate indulgence. I love it!
After churning you can also fill the ice-cream into single serve ice-creams or popsicles. This also makes for a great base for Magnum style ice-cream with caramel and caramelized almonds for example.
Magnum style ice cream popsicles filled with vanilla Fior Di latte ice cream and covered with a crunchy caramelized almond chocolate coating
FAQ’S:
What is vanilla Fior Di latte ice cream?
Fior di latte is a classic Italian gelato made primarily from fresh milk, cream, and sugar. Unlike vanilla ice cream, traditional fior di latte contains no eggs and often no vanilla, allowing the pure dairy flavor to shine. This recipe adds real vanilla beans for a delicious vanilla variation.
Can I make this recipe without the “special” ingredients?
In theory yes you can. You will not achieve the super creamy texture that you expect from an Italian style Fior Di latte ice cream. If you must omit the “special” ingredients ( glucose, glucose powder, dextrose, guargum and locust bean powder) just keep in mind that the texture and flavor will be different. I would suggest keeping the locust bean gum as this will help with the texture and it will be much creamier than if you leave it out.
Can I use vanilla extract instead of vanilla pods?
No. I don’t recommend substituting vanilla pods for extract as it has very different flavors. You won’t get the save vanilla flavor from extract since they are also mostly alcohol based. Use real vanilla pods and let the pods stay in the mixture overnight for the best flavor.
Do I need to rest the ice cream mixture overnight?
At the very least 6 hours but it is best to let it rest overnight so all the ingredients have time to fully dissolve properly.
Do I need an ice cream maker?
For this recipe I recommend using and ice cream maker to get the best results in regards to texture. The churning of the ice cream maker adds in air which results in the very light, airy and creamy texture.
What is the difference between fior di latte ice cream and vanilla ice cream?
Traditional fior di latte gelato is milk-based, egg-free, and has a lighter, creamier texture than most American-style vanilla ice cream. Vanilla ice cream often contains egg yolks and more cream, making it richer and denser.
The Recipe
Makes about 500ml of ice-cream
Vanilla Fior di latte ice-cream:
250g milk, full fat
140g cream, full fat 35%
2 vanilla pods
7g glucose sirup
23g skimmed milk powder
64g light brown sugar (very light) or normal cane sugar if you can’t find it
9g dextrose
1g Locust bean gum powder
0,6g Guar gum powder
7g dry glucose powder
Instructions:
1. Mix all the dry ingredients together and mix well. Set aside
2. In a medium pot mix the milk, cream and glucose sirup and the scraped out vanilla pods and bring it to about 55°C and add in the dry ingredients mixing constantly until fully dissolved.
3. Bring the mixture to almost a simmer at around 80°C and hand blend to create a smooth and even mixture. Pour into another container, let it cool down slightly and then cover with plastic wrap. Let it chill and rest in the fridge for a minimum of 6 hours or better overnight.
4. Churn the ice-cream in your ice-cream machine according to the instructions. Normally it will churn for about 20-40 minutes depending on your machine.
5. Transfer into a container and freeze again until serving.
6. After churning you can also fill the ice-cream into single serve ice-creams or popsicles. This also makes for a great base for Magnum style ice-cream with caramel and caramelized almonds for example.
Happy ice-cream making!