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

By Torrance Kopfer and Torrance/ Polss Madeline (PHT) Kopfer

Book 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. "

• Format: Paperback
• Language: English
• ISBN: 159253418X
• ISBN13: 9781592534180
• Release Date: January 2009
• Publisher: Quarry Books
• Length: 176 Pages
• Weight: 1.49 lbs.
• Dimensions: 0.7" x 8.0" x 10.0"