In celebration of July’s theme month on Gronda, dedicated to ice cream, I decided to do something special for those of you who follow me passionately. I would like to get to know better all of you who are inspired by my creations every day, replicate them, and...
The time has come to download the new version of Gelato Project! Again this month we listened to your suggestions and added new recipes ranging from gastronomic ice cream to gelato, through the great classics and a few alcoholic treats. In this edition you will find...
An intense and direct granita designed to bring out all the aromatic power of coffee. It is prepared in minutes and without complications, with a light but full-bodied texture, to be served by the spoonful or by the glass. To accompany it, a velvety Baileys espuma,...
Ice cream making can be about technique, tradition, or – as is the case with Tomomi Morikane – pure poetry. With deep roots in Japanese culture and a unique sensitivity to the balance of aromas, Tomomi interprets ice cream as an art capable of evoking...
Inverted sugar is one of the most useful and versatile ingredients in artisan ice cream making, especially when working with low-temperature recipes or with a complex sugar component. In this article we explore its technical functions, home production, differences...
Choosing a self-cooling ice cream maker is not just a matter of price or brand: it is important to evaluate a number of objective parameters that directly affect the quality of the ice cream produced, cycle life, and reliability over time. In this article I list the...
