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

By (author) Torrence Kopfer

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Gelato also has 35 per cent 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" offers 45 plus recipes and flavour variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmers 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 flavours run the gamut - nuts, spices, chocolate, fruit, herbs, and more - with novel flavour pairings that go beyond your standard-issue fare.

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  • Paperback | 176 pages
  • 205.74 x 259.08 x 12.7mm | 544.31g
  • 01 Jan 2009
  • Rockport Publishers Inc.
  • Rockport
  • English
  • 300
  • 159253418X
  • 9781592534180
  • 46,353

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Author Information

Torrance Kopfer founded Cold Fusion Gelato in 2001, a family-owned and operated gelaterie and retail store in Newport, RI, USA.

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