The Art of Making Gelato: 50 Flavors to Make at Home

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!

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

Excellent I tried a few recipes and their work perfect 👌

I found the recipes too complicated with ingredients that I could not find locally. Have not tried any recipes yet.

I'm a little disappointed by the recipes used in this book. It always uses tapioca starch which I don't think is so Italian. Also corn syrup, which is nearly impossible to find in Europe and not Italian either. Milk powder besides cream and whole milk. I think we should be able to reach the same result maybe cooking a little longer and not using this last ingredient. It's adding milk to milk and not my favourite type of milk.

Recipes called for the use of tapioca starch and cornstarch,I prefer traditional recipes using just using simple ingredients without additives.I gave the book to a charity shop a week later.