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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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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!,