Fior di latte (or Fleur de lait) ice cream is a classic ice cream flavoured by the milk that explains its name and also makes up for most of the base. Subtly sweet in its own right, its mild and rather neutral taste makes it very suitable as a base ice cream for a number of other flavours.
Ingredients
600 ml (2½ cups) whole milk
100 ml (about 0.4 cup) cream
150 ml (about 0.6 cup) sugar
½ teaspoon Gellan gum (NOTE: don't overdose!)
(optional) 1 tablespoon of inverted sugar (like Agave nectar)
Instructions
Set aside a small part of the sugar and mix that with the gellan powder.
Pour the milk, the cream and the rest of the sugar in a saucepan and bring to about 70° Celsius (158° F).
Add the Gellan gum (mixed with a little sugar, to ease the mix-in) and whish to promptly disperse it in the hot liquid.
Keep the temperature at, or slightly above, 70° C (158° F). for at least five minutes, while whisking.
Take the ice cream base off the heat and let cool down.
Once cooled down, place the ice cream base in the freezer to chill.
Churn in your ice cream machine, or still-freeze the ice cream using your ordinary freezer.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2015/09/fior-di-latte-ice-cream/