Among the many ice cream makers met at Sherbeth Festival is Marco Ottaviani, owner of Gelateria Il Castello in Rimini, where he works with selected ingredients, essential flavors and a contemporary approach to ice cream. A lover of aromatic contrasts and clean raw...
The Gelato Project is not just an ice cream recipe book: it is an ever-evolving project, built together with its readers and enriched with recipes from some of the best italian & international ice cream makers. Each month, new recipes, improvements and ideas are...
When you start making ice cream at home, the risk is always the same: buying a thousand “ice cream shop” ingredients without really knowing what they are used for. Dextrose, milk powder, neutrals, inulin, glucose, locust bean gum, guar gum, tara gum, dried...
The Ice Cream Project turns 1 year old! We’re up to 225 recipes and I have no intention of stopping. The goal is to become the largest ice cream recipe book (it will then need to exceed 400 recipes). Right now this is what you can find there 63 gelato recipes 25...
The Gelato Project continues its monthly journey to infinity: we have now reached 195 recipes and the international clientele is also expanding! I remind you that if you are looking for the Italian version, you can find it here! As always, thank you for your continued...
Many people think that making ice cream at home is complicated, something only “experts” can do, and that it requires special skills or professional equipment. In reality, this is often just a misconception: people get stuck before they even try, intimidated by...
