Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Torrance Kopfer

Language: English

Pages: 176

ISBN: 159253418X

Format: PDF / Kindle (mobi) / ePub

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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served his specialty to Italian and foreign guests visiting the Medici court. It is yet another Italian, however, who is credited with commercializing ice cream in the late seventeenth century. Using a machine invented by his grandfather, Procopio dei Coltelli combined ice and salt to freeze the dessert. He soon moved to Paris, where in 1686 he opened a shop from which to sell his muchimproved version of ice cream. He was granted a special license by the king, which gave him exclusive rights to

churning, the better, as it will cause ice crystals to form faster and smaller, rendering a smoother end product. Ingredients also play a role in differentiating professionally made versus home-made gelato. Professional ice cream and gelato companies have access to certain ingredients consumers do not, such as certain sugars, natural stabilizers, and commercial-grade emulsifiers. These ingredients can help control the rate at which ice crystals are frozen, which then affects their overall size.

ranges. I include them here to illustrate ingredients in terms of the role they play in the aforementioned categories. and heated with the milk, providing a potent citrus flavor without additional juice, thus keeping the mix balanced. WATER BALANCING ACT Water is an important factor to keep in mind when experimenting with flavors on one’s own. For instance, to make an orange gelato, one might think to use orange juice. However, because orange juice is essentially water, large ice crystals will

in the hopes of giving you confidence to use your own imagination and creativity in the kitchen. Remember, gelato is really all about having fun while creating a tasty, frozen treat! The word artisan has, to some degree, been hijacked by marketers attempting to sell inferior-quality goods at premium-quality prices. The values of an artisan must inform the creative process from inception through completion, whether we are shaping clay or making gelato. Artisanal means not taking shortcuts for

entire contraption is set inside the outer bucket. Enough ice and rock salt are subsequently added to the outer bucket to completely surround the inner bucket. Typically these buckets have a 1-gallon (3.8 L) capacity. Depending on the make of the particular ice-cream machine, the motor’s electrical cord is plugged in to an electrical outlet or the hand crank is attached. Either initiates the churning process. As the motor turns (or you turn) the dasher inside the cylinder is manually turned, air

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