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The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.
Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.
From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare.
Anonymous
Posted December 22, 2009
Great Book! Very informative for making gelato. This author does a wonderful job at explaining the difference methods and science behind gelato making. There are many recipes posted online and many books with gelato recipes but none of them compare to the taste of the recipes in this book. Great book for gelato lovers who miss the sweet distinctive and authentic taste of pure Italian gelato! I recommend this book to everyone. Enjoy!
1 out of 1 people found this review helpful.
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Posted September 3, 2012
Only a few recipes in 93 pages. All of the recipes contain eggs which makes it an ice cream base and NOT gelato.
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Overview
The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.
Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor ...