Overview
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.
The book, Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home [Bulk, Wholesale, Quantity] ISBN#9781592534180 in Paperback by Torrance Kopfer may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.
Details
![Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook] book cover by Mary Karlin](https://cdn11.bigcommerce.com/s-gjd9kmzlkz/images/stencil/500x500/products/155371/2858939/9781607740087__16020.1783598717.jpg?c=1 "Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook] book cover by Mary Karlin")