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

I have been making ice cream for years. Guests at our dinner parties always want to know what flavor ice cream we are having for dessert!! I received this book a few days ago, and make espresso gelato for my birthday dinner tomorrow. I just finished churning it, and placed it in the freezer to harden. I haven't even washed the dishes yet, but I couldn't wait to write this review. This is by far the most flavorful and intense ice cream/gelato I have ever tasted, much less made myself! The depth of flavor, the texture is outstanding.Sometimes, homemade ice cream can be to "eggy" for my taste, but this gelato recipe has no hint of too much egg. Perfectly balanced and wonderfully delicious.Do not wait, get this book and begin your gelato phd studies!! Thorough, concise, tons of photos that help with preparing ingredients,all in all a great book. I can't remember being so excited about a cookbook in a long time!!!

I decided to give this book a try and haven't looked back. The gelato you make following these recipes will be incredibly good, just as good as anything you may have tried. I use a simple "pre-freeze the liner" type ice cream maker. Be sure the liner is really cold for best results. I have tried some recipes from the Internet which were a bit simpler and easier. The gelato was good but not quite as good as when following the recipes in this book. For me the subtle differences were worth the extra effort. I strongly recommend "Making Artisan Gelato".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.

Instructions are very clear. Lots of important info given. The caramel gelato recipe is terrific, but the last time I was running tight on time and ground up a bag of Werther's caramels with a half-recipe of the recipe's caramel I still had from a prior gelato batch. Smooth and caramely!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.

I had been eyeing this book for a while and am so happy that I bought it. I have a few other ice cream/gelato books but have been disappointed in most gelato & sorbet recipes. They can be tasty, but not as good as what I've had in Italy. The recipes in this book come the closest! I have done 2 sorbetto recipes & 1 gelato recipe & all were superb. The texture comes out creamy and dense like Italian gelato & the flavors are wonderful. He has an incredibly helpful section at the beginning at the book that discusses technique in great detail and it's nice to see vs. other books that gloss over technique. I just made a batch yesterday and it was so good that I'm making another recipe tomorrow. Yum I can't wait! I highly recommend this book.

While this might not be a gelato doctorate thesis, it's certainly a master class that hasn't been published before.The author dives into some of the science behind making great gelato that other books have glossed over or completely omitted. While he's not given you a perfect recipe for your custom gelato creations, he has given you many guidelines and considerations for getting really close.Beyond the "How-to" parts of this book you will find hints on getting the most from your ingredients, whether it be chocolate, booze, or fruit. There are also some great suggestions for pairing ingredients that I will surely be trying in the future.There are plenty of interesting gelato and sorbetto recipes to challenge your palette too. So far the recipes included in this volume so far have turned out great. Just pay attention to your process and you will end up with more than just a decadent dessert.If you have bought other books on ice cream or gelato and haven't been blown away by the contents you really owe it to yourself to read this one. It's altogether a better book than any I've read so far.