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

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Quarry Books, Jan 1, 2009 - Cooking - 176 pages

The word gelato, in Italian, simply means ā€œice cream,ā€? 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 farmerā€™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 gamutā€”nuts, spices, chocolate, fruit, herbs, and moreā€”with novel flavor pairings that go beyond your standard-issue fare.

 

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I love the book. It teaches how to make good gelato! I Hate that it will not let me print out any recipe. I have to have my computer by stove and keep waking up.

Contents

Introduction
9
The Basics
10
The Recipes
76
Resources
168
Index
170
Acknowledgments
174
About the Author
175
About the Photographer
176
Copyright

Common terms and phrases

About the author (2009)

Torrance Kopfer

Bibliographic information