Gelato al Fiordilatte (2)

Ingredients

• 565 g milk (0% fat)
• 225 g cream (36% fat)
• 225 g sugar
• 30 g nonfat dry milk
• 1 g guar gum
• 2 g salt

Mix 360 g of milk and all the solids. Heat to 50 C. Icorporate with the rest of the liquids. Refrigerate at least 12 hours.

References

seriouseats

Note

This is WAY too much guar gum (the flavour was good but the consistency was super weird). A good start might be 1.5g. Will update next time I try it.

Tried with 1.2g of Guar Gum, still too much!

Section author: Carlo