Gastronomic ice cream represents an exciting frontier in the contemporary culinary scene, going far beyond the traditional understanding of ice cream as a simple dessert. This culinary art form is based on a particular balance, transforming ice cream from a main...
We’re thrilled to announce the launch of the English version of BilanciaLi Gold and our accompanying online ice cream balancing class to learn the art of ice cream making, now available for gelato enthusiasts worldwide! Introducing BilanciaLi Gold: your best...
Last week I went to dinner with friends who, having returned from London, told me about an amazing smoked yogurt ice cream they had at a restaurant, and it intrigued me quite a bit. So I got right to work and did some research on possible pairings to get a...
With the Gelato Project ‘s Sprint 9, we have reached an impressive 160 recipes! I’m new, can I see an extract before I buy? Certainly, on the product page you will find the table of contents with the complete list of downloadable recipes, an example...
A few weeks ago, for the release of version 2.3 of the ice cream project, I wanted to give my followers on instagram a chance to make some requests for the November issue. Since several interesting requests came in, I posted one in version 2.3 and combined two of them...
Today’s dish is a veritable symphony of autumn flavors and colors, in which the chestnut is the undisputed star: chestnut panna cotta, chestnut cremeux, salted caramel, meringue, cocoa cookie, chestnut ice cream, and chestnut cracker! Today I am not just giving...
The idea of making a beer ice cream has been floating around in my head for a long time…. I had ideas either to make it a sweet ice cream (like the one I present today), or a gourmet ice cream, paired with a bruschetta with apricot chutney and a goat...
After the “reverse engineering” of snickers ice cream, let’s move on to another italian classic to remake at home: “croccantino” ice cream, a vanilla ice cream, variegated with black cherry and topped with a layer of dark chocolate and...
Today I take you with me through the creative process of conceiving and balancing a new ice cream for the Gelato Project, my ever-evolving ice cream recipe book. If you are passionate about ice cream, you will find a lot of useful material in this post, because I will...
Are you looking for an article that finally explains how to make (from scratch) ice cream and sorbet recipes for the Pacojet and be assured of a result comparable to artisanal ice cream? Then you have come to the right place. Starting with the method that applies to...
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...
