Creamy Pāmu Deer Milk Gelato
This is a true Italian-style gelato – and is based on the great ’natural’ milk gelatos enjoyed in Milan and around Italy.
This is a true Italian-style gelato – and is based on the great ’natural’ milk gelatos enjoyed in Milan and around Italy. There is no cream in this recipe, as is traditionally found in a fior de latte gelato. The reason for this is the deer milk has a naturally high fat and protein content, and the flavour and texture of the milk does not need any additional cream or fat added.
156 g caster sugar
22 g cornflour
Pinch kosher salt
500 ml Pāmu deer milk
1. In a small saucepan, whisk the sugar, cornflour, and salt together until well-blended and lump-free. Add 250 ml of the deer milk and mix to combine until completely smooth.
2. Heat over medium heat, whisking constantly until the mixture begins to simmer. This will take about. 6 minutes. When the mixture comes to the boil, continue cooking and whisking for exactly 1 minute to ensure the cornflour is fully hydrated and any starchy taste is eliminated.
3. Transfer the mixture to a large bowl, then whisk in the remaining 250 ml of deer milk. Place mixture over an ice bath and cool, stirring regularly.
4. Churn in an ice cream machine according to the manufacturer’s instructions.
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