Culinary Institute of America Recipe
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Gelato Fior di Latte

"Flower of Milk" Gelato

This is a simple gelato, very versatile; enjoy it plain, with fresh fruit, or to accompany a cake. This gelato is often used in the preparation of affogato al caffè, where the gelato is covered with brewed espresso and topped with whipped cream.

This recipe is from Italian Cooking at Home with The Culinary Institute of America.

CIA's Gelato Fior di Latte recipe



Makes 1 Quart

  • 2 cups milk
  • 2 cups heavy cream
  • 1 3/4 cups sugar
  • 1 tablespoon light honey
  • 1/2 teaspoon vanilla extract


  1. Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
  2. Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer's instructions.
  3. Transfer to a container and freeze for about 2 hours before serving.

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