No-Churn Sweet Cream Gelato (Fior di latte gelato)
From No-Churn Ice Cream by Leslie Bilderback. Copyright © 2015 by the author and reprinted by permission of St. Martin’s Griffin.
Note from the author: This is Italy’s answer to plain vanila, but it’s far from plain. The honey adds a delightful acidity that makes it the perfect platform on which to build a dessert.
Makes about 1 quart of gelato
1 cup evaporated milk
2 tablespoons honey
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
Pinch of salt
One (13-ounce) can sweetened condensed milk
2 cups heavy cream
1. In a small microwave-safe bowl or measuring cup, combine the evaporated milk with the honey and warm in the microwave for 30 to 60 seconds to dissolve the honey. Set aside to cool.
2. In a large bowl, combine the honey milk, vanilla, lemon juice, salt, and sweetened condensed milk.
3. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the honey mixture and transfer to a shallow freezable container.
4. Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and freeze for 6 hours.
5. Scoop and serve with whipped cream, fresh berries, dried fruit compote, amaretti cookies, or chocolate sauce.
*Disclosure: I was sent a copy of this cookbook for review but was not compensated for writing this post. All opinions and experiences are my own!