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.
Author: Torrance Kopfer
Binding Type: Paperback
Publisher: Quarry Books
Published: 01/01/2009
Pages: 176
Weight: 1.5lbs
Size: 9.96h x 8.02w x 0.74d
ISBN: 9781592534180
Language: English
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