- Paperback: 176 pages
- Publisher: Quarry Books (January 1, 2009)
- Language: English
- ISBN-10: 159253418X
- ISBN-13: 978-1592534180
- Product Dimensions: 8 x 0.5 x 10 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 82 customer reviews
- Amazon Best Sellers Rank: #131,138 in Books (See Top 100 in Books)
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Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home Paperback – January 1, 2009
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There's no surprise the cover picture shows the chocolate gelato. It is by far my favorite of all the recipes I've tried. Cookies and Cream, Madagascar Bourbon Vanilla Gelato, Blueberry Lavender Gelato, Espresso Gelato, Lemon-Poppy Seed Gelato ... as turned out well. I was surprised how strong the lavender flavor was, don't be tempted to use more than the recipe calls for. I was disappointed in how the brownie mix-ins came out in chapter 8, but cooking brownies is always a challenge for me.
In the chocolate gelato recipe it calls for finely chopped bittersweet chocolate. Last time I simply used my favorite Ghirardelli 60% Cacao Bittersweet Chocolate chips without chopping and it turned out great. In the step before adding the cooked mixture to the cream the recipes say "emulsify the mix if necessary" ... I've never found this necessary. The coffee flavor I've tried came out very strong. Next time I'll try using half a cup of coffee beans instead of a full cup for a more subtle flavor. I also use Whey Low sugar to reduce the impact to my blood sugar and it works fine. The flavor and consistency is superb and the gelato doesn't freeze like a chunk of ice like my regular ice cream recipes. These recipes only use four eggs yolks and one cup of cream unlike many recipes, which I consider a big plus.
I did the peach gelato and the strawberry one. They are very similar in technique. It came out great. I preferred the peach one. The strawberry one was good but it wasn't As intense in flavor as the peach, maybe because the fruit itself was not as flavorful, under ripened.
The only thing about making gelato with a home ice cream maker, and not an industrial machine, is that you will get some parts of the gelato taste a little more 'crystalized' texture'. It still is very good but it is as bid hard to get that smooth consistency all the way around.
The best thing about this book, is that you know what you are eating once you make the gelato. Instead of buying the store bran with all the weird ingredients!,
Thank you for the great book!
The strawberry was harder to make than the caramel gelato, and turned out with a slightly icy texture. I'll go back and give it another try, making sure all liquid is removed, as instructed in the recipe.
These recipes fit nicely in the Delongi gelato maker.