The Art of Making Gelato: More than 50 Flavors to Make at Home Paperback – March 20, 2018

My first experience with gelato was in Florence in October 2001 and it was a great experience, although I realize today that there were probably better choices in the city than where we happened to come across that day. We've bought gelato at stores several times and enjoyed it but nothing like what I remember from that first experience. Costco has had some pretty good pistachio gelato imported from Italy but I haven't seen it for a while. Of course, none of that can be as fresh as what we can make at home.Our family used to make home made ice cream regularly in the summers 40+ years ago but dealing with ice and rock salt isn't much fun after a while so I recently purchased a Whynter ice cream maker  Whynter ICM-200LS Stainless Steel Ice Cream Maker, 2.1-Quart, Silver  and experimented with a couple of recipes. I grow some of my own fruits on my farm and garden and was experimenting some and was somewhat happy but thought I should be able to get better results. This book was recommended by Amazon at the time of my purchase of the ice cream maker so I checked out the reviews and bought it. I read some of the pages in Amazon's preview and the story of the author's journey to achieving gelato perfection was very inspiring. It's great to find someone who enjoys what they are doing with such passion. Two days later the book arrived and I made a cinnamon gelato a few hours later. I have a large walk-in cooler so I've been able to cool down my batches pretty quickly and enjoy my work pretty fast (the book recommends cooling cooked recipes for 3-4 hours before freezing). I would never have thought of a cinnamon flavored gelato myself but I had the ingredients on hand and was very pleased with the results. Great creamy/smooth/thick texture. Note: I suggest you purchase some tapioca flour/starch at the same time as ordering this book if you don't already have it on hand.One of the fruits I grow on my farm is pomegranates and I wanted to try making a pomegranate sorbetto or gelato. I wasn't sure what recipe to adapt so I wrote Morgan and she kindly replied the following day. I used the lemon sorbetto recipe, substituting freshly-squeezed pomegranate juice for the lemon juice. The results were excellent (see photo). I grow many varieties of pomegranates and will experiment with another variety soon.The mint gelato I tried next was a bit too strong for everyone in our household. I may try it again with another brand of extract (I used Schilling which is all that was available at the store in our small town). Lesson learned from this was to taste the mix and gradually add the extract if you're unsure.A semi-exotic fruit I grow in my garden, white sapote, was used for a sorbet adapting the kiwi recipe with the addition of 8 grams of vanilla extract and the results were fantastic. In my opinion, this is a great vanilla ice cream substitute for anyone but especially someone who is lactose intolerant.How often have you had some bananas that were ripening faster than you are able to eat them? Banana bread is fine, but I've got this new book and machine and banana sorbet was my choice tonight! I had less fruit than called for in the recipe but it was easy to scale everything down to the appropriate amounts since everything is measured in grams. The results were again excellent. I've made 7 batches of gelato or sorbetto after having the book for just 6 days. I'm obsessed and enjoying it very much!I suggest if you have a lot of fruits on hand and anticipate making a lot of sorbetto that you make a much larger batch of sorbetto syrup (2 or 3 times) because once you have this on hand in the refrigerator it is very quick to turn your favorite fruits into sorbetto.One reviewer wrote negative comments about having to deal with recipes that measured everything in grams. I already had an Ozeri scale but had never used it before for cooking, etc. and was unsure if this would be a hassle or not. I was very surprised at how much easier it is to measure ingredients this way! Of course, it's more accurate/precise but it is also much faster. No measuring cups, spoons, etc. I put a bowl on the scale, tared it, poured in the appropriate amount of sugar or whatever, then poured that into my mixing bowl, measured the next ingredient, etc. Very fast. Morgan offers a shortcut tip of putting your mixing bowl on the scale and taring it after adding each ingredient, making it even faster, although she warns that caution is needed to make sure you don't pour in too much of an ingredient as it may be difficult to remove.I learned a trick from a friend who makes more typical ice creams and purchased 5.5 ounce plastic souffle cups and lids (bought at Smart and Final for a lot less than similar products here at Amazon are sold for) and spoon my finished product into these containers, labeling the lids. They harden up faster and are fast and convenient ways to serve various flavors to family and friends.In summary, this book allows us to make great gelato and sorbetto at home very easily and is highly recommended.

I use the recipes and methods in this book as the starting point for every gelato I make. Morgan Morano varies her base gelato recipe to match and balance with the flavors she adds. While I often make minor adjustments based on my own experience and taste, the proportions here are an extremely reliable base from which to experiment further. Her approach to blending the ingredients is a departure from many who would have you standing over the stove, but the method presented here is not only simple, but very effective. You will want a good kitchen scale to work with these recipes and I highly recommend following her advice to source tapioca starch rather than reaching for corn starch. The heating instructions could be more precise. I prefer to heat my combined mixture to ~72degC and hold it there for half an hour, rather than pushing it quickly to thickening in 8 to 10min. I’m also not convinced by her yogurt recipes and prefer to use high quality whole fat European-style yogurt as the base of my frozen yogurts, but every other piece of advice in this book has served me very well and I would highly recommend it to anyone looking to make classic Italian gelato a part of their desert repertoire.

I purchased this book hoping to make some tasty healthy gelato at home. Unfortunately I had to return it as I was quite disappointed with these recipes. The author uses milk powder and tapioca starch in all her gelato recipes. I made espresso gelato and I found out that:- it was very, terribly sweet- it did not taste like coffee, it had a hint of coffee being somewhere around rather than actual coffee flavor- the strongest flavor jumping at you as you taste it was that of dry milk, not coffeeUnfortunately milk powder has very strong, somewhat unpleasant overpowering taste. The author says she adds it to her gelato to make it taste milkier and add more solids to the base. Unfortunately all the recipes are based on it and I found it that my family didn't like it. The gelato texture wasn't great- it was a bit too icy and frozen hard in a few hours in the freezer. If I am compromising on the texture I want it at least to taste good, have an actual flavor, not be "just sweet". I tried recipes from other books and I personally prefer those based on egg yolks and containing 50% the amount of sugar listed.Some companies add condensed milk to their ice-creams, again to make up the texture. How is adding milk powder better, condensed milk at least tastes better.I had very high expectations from this book as I read that the author was a professional cook, but I was disappointed and had to return it to Amazon and pay the return shipping fees.

I was alarmed at first, as the recipes call for milk powder, tapioca starch and light corn syrup...the first I did find locally but the others had to be ordered online. The reason I went for this book was to try and recreate at least an approximation of the beloved Scots Italian super white ice cream of my youth...anyone remember Brattisani' s ? I do think this book will help me recapture that! So as soon as the ingredients arrve, I shall get going...And at last there's a recipe for hazelnut gelato, a remembered joy from Italian holidays...hurray! And there's a recipe for milk chocolate ice cream too , great for those like me for whom dark chocolate is a bit too , well, dark....Despite being from the USA all measurements are in both ounces and grams, hurray!This is a jewel of a book.Update: Everybody went absolutely nuts ( sorry!)) for the hazelnut gelato ..wonderful texture and tasted divinely nutty, but far too sweet for me, will have to experiment to see how much one can reduce the sugar. The corn syrup is probably all one needs, as it must be contributing to the texture as well as the sweetness....had never come across it before and it is unbelievably thick and sticky, so it's difficult to handle, especially as one uses so very little. I had to , reluctantly,order three small bottles at a time but now I see they will last for years!

A bit of a waste of money to be honest. A very well designed and goodlooking book with gorgeous pictures and good instructions. But who wants to add corn syrup to their desert these days? At this price I would have expected many more recepes. If you have the money it is a nice book to have but it is not the Gelato Bible.

Bought this as one of my presents for my Dad. He loves it and is making one fo the ice creams, which I get to eat! So He likes it, I eat the ice cream. win-win!

Excellent I tried a few recipes and their work perfect 👌

Amazing! Tried Biscoff, cinnamon and coconut. Best I’ve ever made.