SHOPPING LIST: Cooking Skills: Ice Cream 2, Chapter 1 (Gelato)

Whole milk, double cream, caster sugar, cornflour, salt, eggs with the British Lion mark, vanilla pods or paste, cocoa powder, dark chocolate (about 70%), 100% pistachio paste (or shelled unsalted pistachios), a sieve, a thermometer (optional) and shallow tubs. An ice cream machine is optional.

Fior di latte (4 portions)
[ ] 500 ml whole milk, divided
[ ] 100 ml double cream
[ ] 120 g caster sugar
[ ] 25 g cornflour
[ ] 1 pinch salt

Vanilla gelato (4 portions)
[ ] 500 ml whole milk
[ ] 100 ml double cream
[ ] 4 Lion-marked egg yolks
[ ] 110 g caster sugar
[ ] 1 vanilla pod, split and scraped (or 2 tsp vanilla paste)
[ ] 1 pinch salt

Chocolate gelato (4 portions)
[ ] 1 batch fior di latte base (increase the sugar to 140 g)
[ ] 40 g cocoa powder, sifted
[ ] 80 g dark chocolate (about 70%), finely chopped
[ ] 1 tsp vanilla extract

Pistachio gelato (4 portions)
[ ] 1 batch vanilla gelato custard (leave out the vanilla)
[ ] 100 g 100% pistachio paste, unsalted (or 100 g shelled unsalted pistachios, ground very fine)
[ ] 1 pinch salt
[ ] 1 tbsp chopped pistachios, to serve

For the experiments
[ ] Extra milk, cream and cornflour
[ ] Extra eggs for the custard comparison