Italian Fior Di Latte Gelato Recipe - Homebody Eats

[@robertgreene847]

Thank you. Finally a real recipe. I was missing ingredients.

[@HomebodyEats]

I hope you enjoy it! All from the things I learned in Italy 🙂

[@patmode6775]

I'm making this for mother's day

[@HomebodyEats]

Yes, do it!!

[@jaybeaton9301]

This looks right! Thank you.

[@HomebodyEats]

Enjoy! Let me know what you think!

[@dabigplaya55]

Absolutely bomba Chef 🤤🔥🔥🔥

[@HomebodyEats]

Thank you 😉

[@amrmostafa8128]

thankyou for the recipe will definitely try it but i have a question if i want to make a different flavoured gelato like maybe banana , pistachio ,coffee or strawberry does the recipe change. i wish if you can make a small series about gelato and sorbet as i am in love with i tried many different recipe on the internet but it doesn't seem to workout again THANK YOU FOR THE RECIPE 🤍

[@HomebodyEats]

Yes different flavors will change the recipes! I'm filming a chocolate and salted caramel gelato video this week (that should be out soon). I'll work on some of those other flavor ideas too! Can't wait to see how your gelato turns out!

[@dandinh7136]

May I ask? 1. Why did you not mix all dry ingredients and put it at once? 2. Why the temperature first to 40 degrees and not straight to 80 celisus? To rehydrate those stabilizers 3. Why is cream being pasteurized after off the beat? It would not pausterized properly, or am I missing something?

[@HomebodyEats]

Great questions! It's best to mix the stabilizers in with one of the other dry ingredients, but as for the other dry ingredients, you want to add them in slowly so they all have time to fully dissolve. The gelato base can burn really easily, so it's best to heat it up slowly while you're making sure all of the dry ingredients are incorporated in the gelato base. That being said, you want the mixture slightly warmed before you start adding the solids in. My heavy cream is already pasteurized, so it's not a big deal to add it in at the end. It also helps to cool the gelato base immediately after it's done cooking.

[@dandinh7136]

We from europe cant access the webpage…😭

[@HomebodyEats]

Shoot me an email and I'll send you a copy of the recipe: [e-mail] ☺️

[@user-nt8ww6zu2d]

You should get a mba and open a restaurant

[@HomebodyEats]

Hahah I'm not cut out for owning a restaurant 🤣