Making Artisan Gelato

Making Artisan Gelato

45 Recipes and Techniques for Crafting Flavor-infused Gelato and Sorbet at Home

Book - 2009
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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.

Publisher: Beverly, Mass. : Quarry Books, c2009.
ISBN: 9781592534180
Branch Call Number: 641.862 KOPFER
Characteristics: 176 p. : col. ill. ; 26 cm.
Alternative Title: Artisan gelato


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