Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home Review
My latest try from this wonderful book was the Pink Peppercorn Gelato. Yes. Really. And it was ab.so.lute.ly superb! (I also drizzled a VERY small spoonful, perhaps a half teaspoon, of chocolate-infused Balsamic vinegar over the top. [Yes. Really. Source: Fustini's in Traverse City, MI]) The entire book is excellent -- the measurements are correct, techniques easy to follow, and the results... delicious. BUY THIS BOOK AND SURPRISE SOMEONE YOU LOVE!
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Product 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 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.
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