How to make ice cream: a guide to making Italian fior di latte gelato TheCuriosityAcademy
Mix the cornflour with a ladleful of the hot milk liquid, and whisk well until completely smooth.
Add this to the saucepan and continue to cook over a low heat, whisking continuously, until the mixture thickens to a custard consistency.Leave to infuse for 10 minutes at least, before straining – pressing well to extract all the flavour of the rosemary – and churning in an ice cream machine.There’s no need for an ice cream machine
If you don’t have an ice cream machine, Letitia says that you can absolutely still make this recipe. Letitia explains that it’s made with cornflour which means the ice cream will have a nice consistency even without churning it. If you would like to churn it, Letitia recommends that you put it in the freezer and remove it every 30 minutes to mix it in a food processor or until you have reached your desired texture.Perfecting your ice cream recipe is important.
Letitia recommends storing your ice cream in a plastic tub, and adding a piece of parchment paper that touches the surface of the ice cream before putting a lid on top of that.“About 50% of the pleasure of ice cream is the consistency and the texture,” Letitia says. Because of this, she says that it is important to take your ice cream out of the freezer at least 10-15 minutes before you’re going to serve it.
“Remind yourself halfway through your main course to grab your ice cream out of the freezer and put it into the fridge,” Letitia advises.
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