Making Artisan Gelato (Paperback)

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

By Torrance Kopfer

Quarry Books, 9781592534180, 176pp.

Publication Date: January 1, 2009

List Price: 24.99*
* Individual store prices may vary.

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. 



About the Author

Torrance Kopfer