The name of this ice cream, Fleur de Lait, means "flower of milk" in French, and I think it perfectly describes the delicateness of this lovely frozen treat. David Lebovitz includes the recipe in his book, The Perfect Scoop (if you don't own this book, you might want to start saving your pennies - it's worth the $16.99 on Amazon. Oh, and while we're in parenthetical mode, this week I saw an ice cream maker in Target for under $30)
- You can find the recipe on my buddy Audrey's post.
- This is actually a Sicilian gelato - it's mostly milk and relies on cornstarch rather than eggs to thicken the base before churning. I enjoyed this process and thought it was pretty neat that there are no flavorings at all in this recipe.
You did notice the petals on these bowls and how they're perfect for "Fleur de Lait" ice cream, right?
When I tasted the Fleur de Lait, I realized that it perfectly captures the essential flavor of the milk in ice cream form. It's terrific on its own and would be a perfect accompaniment to anything chocolate or caramel-flavored.
My husband is a huge fan of vanilla ice cream (David Lebovitz Philadelphia-style Vanilla, to be precise) and I was a little worried that this other kind of white ice cream would leave him cold, so to speak. But luckily my fears were groundless; he LOVED this. In fact, the Fleur de Lait was his second favorite ice cream that I've made.