Fiordilatte ice cream: the recipe for a classic and delicate homemade taste

Il fiordilatte ice cream is a great classic of Italian pastry. Real passe-partout taste, thanks to delicate flavor and almost neutral, it goes perfectly with fruit creams and ice creams, but also with a portion of fruit salad or a soft slice of apple pie. To prepare it, just heat the latte with the sugar and the vanilla bean, remove from the heat, allow to cool to room temperature and transfer to the fridge for 1 hour; then gently incorporate the cold liquid flush into the whipped Creamput back in the fridge for a couple of hours and then pour everything into the ice cream maker.

The result will be a dessert creamy and well whipped, perfect to be enjoyed in a cone or cup for one snack delicious, or as a delicious end of a meal to be served with dark chocolate flakes, crumbled biscuits and crunchy wafers. If you wish, for the typical variegated effect, you can add a few spoonfuls of hazelnut spread cream, maraschino liqueur and black cherries to the fiordilatte, or coffee expressed. Or you can use it as a base for making stracciatella or delicious ice cream cakes.

For an even more dense result, you can add 1 teaspoon of cornstarch or a pinch of cornstarch while cooking carob seed flour: natural thickener, it will make the cream even softer and thicker. If, on the other hand, you don’t have an ice cream maker, you can pour the cream and milk mixture into a special container, put it in the freezer for 1 night, cut it into cubes and blend everything with an immersion blender: it will still be delicious.

Find out how to prepare fiordilatte ice cream by following the step by step procedure and advice. If you liked this recipe, try your hand at hazelnut or pistachio ice cream.

How to prepare fiordilatte ice cream

Pour the milk into a tall-sided saucepan 1.

Combine the sugar 2.

Perfume with vanilla bean 3.

Mix well with a whisk 4 and let it heat on a low flame until it just comes to a boil. When finished, turn off, let it cool to room temperature and transfer to the fridge for 1 hour.

Pour the cold cream into the mixer bowl 5.

And turn the planetary mixer until you get a well whipped cream 6.

After the rest time has elapsed, remove the vanilla bean from the now cold milk and add it to the whipped cream 7.

Incorporate gently with a whisk 8 and transfer to the fridge for a couple of hours.

Then take the milk and cream mixture out of the fridge and pour it into the ice cream maker 9.

Operate the ice cream maker until you get a thick and well whipped ice cream 10: it will take about 40 minutes.

Arrange the ice cream in individual bowls 11bring to the table and serve.

storage

The fiordilatte ice cream is kept in the freezer, in a special tray with lid, 1 week massimo.