Making Artisan Gelato

Download or read book Making Artisan Gelato written by Torrance Kopfer and published by Quarto Publishing Group USA. This book was released on 2009-01-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authentic Italian-style gelato, including such unique flavors as Blueberry Lavender, Roasted Peanut & Marshmallow Crème, Pink Peppercorn, and more. 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.