Making Artisan Gelato

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    Making Artisan Gelato
    45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
    By: Torrance Kopfer
    Publisher:
    Quarry Books
    Print ISBN: 9781592534180, 159253418X
    eText ISBN: 9781616735234, 1616735236
    Pages: 176
    Format: PDF
    Available from $ 24.99 USD
    SKU 9781616735234
    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.
     

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