Fleur De Lait Ice Cream-Gelato

May 09, 2023May 9, 20230 16

Rich and creamy Fleur De Lait ice cream-gelato recipe

by The Chefin Dessert

Prep

10 min

Cook

20 min

Ready In

4 hours 30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

450

Sugar

36g

Fat

27g

Fleur De Lait ice cream-gelato is a rich and creamy blend of whole milk, sugar, cornstarch, and heavy cream. It is a delicious dessert that is enjoyed in many parts of the world, particularly in Italy. What sets this recipe apart is that it has the texture of both ice cream and gelato, making it a unique and satisfying treat. The Fleur De Lait adds a touch of luxury to this dessert, making it perfect for special occasions or for those times when you simply want to indulge in something delicious.

Instructions

1.	In a pot, whisk together the whole milk, sugar, salt, and cornstarch.
2.	Heat the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
3.	Remove from heat and stir in the heavy cream until well combined.
4.	Transfer mixture to a bowl and let it cool to room temperature.
5.	Cover and chill in the fridge for at least 4 hours or overnight.
6.	Churn the mixture in an ice cream maker until it reaches a soft-serve consistency.
7.	Transfer to a container and freeze for at least 3 hours, or until firm.

PROS

This Fleur De Lait ice cream-gelato recipe is rich, creamy, and has a satisfying texture.

It’s easy to make and can be a great dessert to serve to guests.

CONS

This ice cream is high in calories, sugar, and fat.
It should be enjoyed in moderation as part of a balanced diet.

It requires an ice cream maker, which not everyone may have at home.

HEALTH & BENEFITS

Fleur De Lait ice cream-gelato is not very healthy, but it can be enjoyed as an occasional treat in moderation.
The whole milk in this recipe provides a good source of calcium and vitamin D, which are essential for bone health.

	2 cups whole milk
	3/4 cup sugar
	1 pinch salt
	3 tablespoons cornstarch ( I believe rice starch could also be used )
	1 cup heavy cream