Dear readers, today we continue our in-depth study of artisanal ice cream. After talking about how to balance neutrals in ice cream, we turn to Bases. Again thanks to the proven collaboration with Davide Frainetti, we delve into the world of artisanal ice cream and...
The warm season is approaching and it’s time to get back to talking about ice cream. In today’s article, Davide will help you understand a little better how protein acts within a mixture and what to take into account to balance a high-protein ice cream!...
Today’s article is the result of a collaboration with Davide Frainetti, ice cream maker and ice cream enthusiast, who has kindly put his experience in the field at the service of CucinaLi, to produce this article that will explain to you how to create blends of...
