Gelato

Ingredients

• 1For the base (fior di latte / plain cream gelato): 500ml (2 cups) whole milk, 200ml (¾ cup) double cream, 150g (¾ cup) caster sugar, 30g (3½ tbsp) skimmed milk powder, 2 tbsp glucose syrup or light honey (optional, for texture)
• 2For pistachio gelato (variation): add 120g (4½ oz) pure pistachio paste
• 3For nocciola/hazelnut (variation): add 100g (3½ oz) toasted hazelnut paste (gianduja)
• 4For stracciatella: prepare fior di latte base then drizzle in 80g melted dark chocolate during churning

Instructions

1. 1Whisk together milk, cream, sugar, milk powder, and glucose in a saucepan over medium heat until the sugar and milk powder fully dissolve (do not boil). For pistachio or hazelnut versions, whisk in the paste now.
2. 2Remove from heat and allow to cool completely. For best results, chill in the fridge overnight (minimum 4 hours). This "ageing" step improves texture significantly.
3. 3Churn the chilled mixture in an ice cream machine according to the manufacturer's instructions (usually 20–30 minutes) until thick and creamy but still slightly soft.
4. 4For stracciatella: slowly drizzle melted dark chocolate into the gelato in the last 2 minutes of churning — it will harden into flakes as it hits the cold gelato.
5. 5Transfer to a pre-chilled container and freeze for at least 2 hours to firm up before serving.
6. 6Serve slightly softer than regular ice cream (15°F / -9°C) for authentic gelato texture. Scoop with a flat spatula (spade) in Italian style.
7. 7Tip: Gelato has less air churned in than ice cream, making it denser and more intensely flavoured. Serve small portions as it's rich.