Gelato al fior di latte

Combine whole milk and heavy cream in a saucepan. Heat gently over medium-low heat until the mixture is warm, reaching approximately 80°C (175°F), but do not bring to a boil.

In a separate dry bowl, thoroughly whisk together granulated sugar, dextrose, skim milk powder, and locust bean gum until well combined.

Gradually add the dry ingredient mixture to the warm whole milk and heavy cream, whisking continuously to prevent lumps. Continue to heat gently for 2-3 minutes, stirring constantly, until the granulated sugar is completely dissolved and the mixture slightly thickens. Ensure it does not boil.