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Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
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Product Description
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.
Product Details
- Amazon Sales Rank: #16506 in Books
- Published on: 2009-01-01
- Original language: English
- Number of items: 1
- Binding: Paperback
- 176 pages
Features
- ISBN13: 9781592534180
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
Editorial Reviews
About the Author
Torrance Kopfer founded Cold Fusion Gelato in 2001, a family-owned and operated gelaterie and retail store in Newport, RI, USA.
Customer Reviews
A Gelato Doctorate Thesis?
While this might not be a gelato doctorate thesis, it's certainly a master class that hasn't been published before.
The author dives into some of the science behind making great gelato that other books have glossed over or completely omitted. While he's not given you a perfect recipe for your custom gelato creations, he has given you many guidelines and considerations for getting really close.
Beyond the "How-to" parts of this book you will find hints on getting the most from your ingredients, whether it be chocolate, booze, or fruit. There are also some great suggestions for pairing ingredients that I will surely be trying in the future.
There are plenty of interesting gelato and sorbetto recipes to challenge your palette too. So far the recipes included in this volume so far have turned out great. Just pay attention to your process and you will end up with more than just a decadent dessert.
If you have bought other books on ice cream or gelato and haven't been blown away by the contents you really owe it to yourself to read this one. It's altogether a better book than any I've read so far.
Not only great recipes, MUST HAVE technique.
I adore homemade ice cream, but as good as the flavor has been the texture has always been lacking. Not anymore. With this book I learned the art of making frozen gelato, ice cream and sorbet.
The first half of the book, covers the whys and how to's that are absolutely essential to know in order to make a superior frozen dessert. The author gives you simple things to do that greatly enhance quality. He also explains the chemistry of making gelato and sorbet that will make your own recipe experimentation more successful.
I have tried several of the recipes so far and they have been fabulous. Read the book cover to cover and you too will make sublime gelato!
Great recipes
I have several books about gelato and this is by far the best. From the history of gelato to the correct ratios for recipes - the author did his homework.
