Fiordilatte Gelato

In a small bowl, whisk together the skim milk powder, 100 g of the caster sugar, and the dextrose. In a separate bowl, whisk the egg yolks with the remaining 50 g of caster sugar until pale and slightly thickened, about 2 minutes.

Combine the whole milk and heavy cream in a heavy-bottomed saucepan over medium heat. Whisk in the milk powder and sugar mixture. Heat, stirring occasionally, until the mixture reaches 65°C on an instant-read thermometer and begins to steam — do not let it boil.

Slowly ladle one-third of the hot milk mixture into the egg yolk bowl, whisking constantly to temper the eggs. Pour the tempered yolk mixture back into the saucepan.

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula, until it thickens enough to coat the back of the spatula and reaches 82°C on a thermometer — approximately 6–8 minutes. Remove immediately from the heat.

Stir in the vanilla extract and sea salt. Pour the custard through a fine-mesh sieve into a clean bowl set over an ice bath.

Stir the custard over the ice bath until it cools to below 10°C, about 10 minutes. Cover the surface directly with plastic wrap.

Refrigerate the covered custard base for a minimum of 4 hours, or ideally overnight up to 24 hours, to allow the mixture to fully hydrate and chill.

Churn the base in your ice cream machine according to the manufacturer's instructions until it reaches a thick, soft-serve consistency and the machine begins to labour — typically 25–35 minutes. Unlike American ice cream, gelato is churned slowly with minimal air incorporation.

Transfer the churned gelato to a pre-chilled, shallow metal container. Press a sheet of plastic wrap directly onto the surface to prevent ice crystals from forming.

Freeze for at least 2 hours until firm enough to scoop. Remove from the freezer and let stand at room temperature for 5 minutes before serving.