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

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

Torrance Kopfer

Language: English

Pages: 176

ISBN: 159253418X

Format: PDF / Kindle (mobi) / ePub


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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

container in the refrigerator until ready to use, or for up to 3 days. Purée can be made ahead of time, taking advantage of fruit in season, and frozen for future use. If storing for future use, add 10 percent sugar by weight to help control ice-crystal growth and to maintain a smooth, blended consistency. Just remember that a future recipe’s sugar content may need to be adjusted to account for the additional sweetness of the fruit purée. Purée will hold in the freezer for up to 6 months at

into a medium-size, heavy-bottomed saucepan. Add 1⁄3 cup (66g) of the sugar, place over medium heat, and cook, stirring occasionally, until the mixture registers 170°F (77°C) on an instantread thermometer. In a nonreactive, medium-size bowl, whisk together the remaining sugar and starch until well combined. The starch should be evenly dispersed in the sugar. Add the egg yolks and whisk until foamy and slightly thickened. Carefully temper the egg yolks (see page 64) with the hot milk mixture by

sugar, white sugar Sugar Most sweeteners (which, for the purposes of this book, refers primarily to sugar) range from 16 percent sweetness on the very, very low side to 21 percent or so by weight. Sweetness in this instance refers to the percentage of sugar by weight in the overall mix. In a professional artisan setting, and definitely in a home setting, the majority of this sugar comes from regular table sugar. If sugar composes 16 to 21 percent of the total recipe weight, the other 79 to 84

cheesecloth. Cover with a lid or plastic wrap, and chill in the refrigerator for at least 8 hours or overnight. When ready, pour the chilled mixture into the ice-cream maker and process according to manufacturer’s specifications. Remove the finished sorbet from the ice-cream maker and place in a plastic container. Cover with plastic wrap by pressing the wrap gently against the top of the sorbet, affix lid to container, and place in the freezer to fully harden before serving. Yield: approximately 1½

antifreezing property. In short, the same amount of invert sugar versus regular sugar will keep the product softer and sweeter at any given temperature than if it were made with regular sugar. Whenever a recipe calls for corn syrup, use light not dark, unless otherwise specified. Cream Corn syrups and honey Cream is usually the primary way to add the needed amount of fat to the gelato. There are many different types of cream available, differentiated by their butterfat content. Half-and-half

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