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Making Artisan Gelato: Making Artisan Gelato
: Torrance Kopfer
: Quarry Books
: 2009
: 68,9
: / English

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 farmers 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 gamutnuts, spices, chocolate, fruit, herbs, and morewith novel flavor pairings that go beyond your standard-issue fare.

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