Italian · dessert
35m
Total time
6
Servings
330
kcal
medium
Difficulty
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FAQ · Things people ask
Yes, but stop the churn earlier than you normally would. Gelato needs less air incorporated than ice cream. Watch for the base to start climbing the dasher rather than flowing freely around it — that's your cue.
Eggs add richness and emulsification but also an eggy flavor that competes with the milk. Fior di latte is about clean, pure dairy. Cornstarch gives enough structure and body without masking what you're trying to taste.
Both thicken the base, but locust bean gum works at much lower quantities — about 3 g for this recipe (roughly 0.25% of base weight) — and produces a smoother result with no starchy taste. It's widely available online now even if not at every supermarket. Cornstarch is the more accessible and traditional choice; either works fine.
With effort. Pour the cold base into a shallow freezer-safe tray and stir vigorously every 30 minutes for about 3–4 hours, breaking up ice crystals each time. The texture won't be as smooth as machine-churned, but it is doable.
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