Fior di Latte Ice Cream

Preparation info

  • Difficulty


  • Makes just over

    2 cups

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Fior di latte is probably my favourite flavour in ice cream. Just milky cream. It always takes its partner to its best potential, and even alone is like a breath of fresh air.


  • 250 ml (9 fl oz/1 cup) milk
  • a few drops of vanilla extract
  • 100 g ( oz) sugar
  • 250 ml (9 fl oz/1 cup) pouring (whipping) cream


Heat the milk in a pot with the vanilla and sugar, stirring until the sugar has dissolved. Remove from the heat and stir in the cream. Leave to cool completely. Churn in an ice-cream machine following the manufacturer’s instructions. Alternatively, pour into a shallow tray and put in the freezer. When it is just frozen, after about 1 hour, beat vigorously with a fork to break up the ice crystals and then return the tray to the freezer. Repeat this process twice before leaving the ice cream to freeze completely. Store in the freezer in a sealed container.