Artisan Italian gelato

[Sussan Estela Olaya]

Thank you for your message.

I’ve just reviewed the fiordilatte recipe and couldn’t identify any errors as you mentioned. Could you please let me know in a bit more detail where you think the issue might be? That way, I can take a closer look at the content and, if necessary, notify the content team to make any needed corrections.

I’ll be standing by for your response so I can assist you as soon as possible.

Best regards,
Sussan
Scoolinary Team

[Κωνσταντίνος Κατριμουστακης]

Yes, of course.

In the recipe we have 580gr milk, but in the video the chef he used 2litres and half . The recipe in the cookbook doesn’t work. We have a product like mud

[Sussan Estela Olaya]

Thank you for your comment and for pointing out the difference between the video and the recipe book!

Indeed, in some courses like this one on artisan ice creams the quantities shown in the video may differ from those in the recipe book. This is done intentionally to scale down the recipe, making it more manageable for students working at home or preparing smaller batches.

Regarding the Fior di Latte ice cream specifically, we’ve reviewed the recipe again and haven’t found any issues with the proportions or balance of ingredients. In fact, during a recent Scoolinary student competition focused on ice cream, one of our Scoolinars, Maloles Muñoz, prepared this very recipe and reported no problems with the texture or flavor. I’m attaching some photos she shared with us showing her final result.

To better assist you and understand what might have gone wrong in your case, could you please share exactly which ingredients you used and in what quantities? That way, we can identify any differences that may have affected the final outcome such as the “mud-like” texture you mentioned.

We’re here to help with anything you need

Best regards,
Sussan Scoolinary Team

[bergadano1966]

May I give my point of view. I have done the fior di latte ice cream many times. I think it’s the best recipe I’ve have ever done so far. I even added a few flavours in each batch such as vanilla, nutella and salted caramel. I can’t mention the chocolate one. It’s supreme.

[Sussan Estela Olaya]

Hi Mary.

Thank you for your feedback! We’re glad to hear that you enjoyed the recipe and the course.

Best regards.

[Sol Damiani]

Hey there Κωνσταντίνος!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

This is a Community that values your participation a lot. That’s why we created “Masters Game”, the game that could get you a FREE SUBSCRIPTION RENEWAL:

• Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #Scoolistar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score Scoolipoints! We’re currently running the #GreenChallenge! 🌿 You can find all the details in the pinned post at the top of our Cooking Feed.

• You’ll see everything you need to know about how to win Scoolipoints and renew your subscription for FREE here.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!