Gelato Project – eBook of evolving ice cream recipes

Description

Welcome to CucinaLi & BilanciaLi’s “Gelato Project”, the web’s most innovative gelato recipe book!

Have you ever read a book that never ends? The Gelato Project is an ever-evolving book in which readers request the recipes. Only the project supporters (those who buy it), however, will be able to request recipes and changes for editions to follow making the e-book a truly tailored product!

Last update – Happy Holidays!

• Currently you can download version v11.1
• Last update on the 22.12.2025
• 454 total recipes (437 recipes + 17 signature recipes), 5 gelato stories and 4 podcast episodes!

In case you missed out the Gelato Project Christmas song, here you go: enjoy “Natale Squenellando” from my youtube channel (or check it out on Insta if you prefer)

How does it work?

By purchasing the book (adding it to your cart and completing the checkout) you become a supporter of the project and gain access to the e-book download. Up to this point, like buying an ordinary electronic book.

The downloaded version, however, is not final, but is simply the latest version. The real benefit of supporters is that they can shape subsequent versions using the form on the feedback page to give feedback on the current version and request recipes or suggest changes!

What do you receive with your purchase?

Once you purchase you get instant access to the download page, from where you can get the multi-lingual version of Gelato Project (the downloadable file is a ZIP containing 2 PDF files: one in italian, one in english)

The access to the download area lasts for 1 year (during which you can always download the latest version). After 1 year, your downloaded files will of course keep working, but you won’t be able to access the newest version until you re-purchase, if you want, the product 🙂

What recipes can I find there?

Download the latest table of contents of the book here to get an idea of the contents, but it is you with your requests that will determine the future contents that will be added! Currently there are

• 125 recipes for artisanal ice cream
• 60 recipes for sorbet
• 20 recipes for granita
• 28 recipes for pacojet ice cream
• 26 recipes for gastronomic ice cream
• 14 recipes for gastronomic sorbet
• 20 recipes for vegan ice cream
• 19 recipes for low-glycemic ice cream
• 5 recipes for lactose-free ice cream
• 9 creative ice cream recipes
• 41 alcoholic ice cream recipes
• 5 fried ice cream recipes
• 30 topping & variegato recipes
• 4 homemade semi-finished recipes
• 13 no-fuss recipes
• 12 children’s ice cream recipes
• 6 gelato to bite into recipes
• 17 signature recipes
• 4 podcast episodes “Gelato Project On The Road”

Gelato Project is now also a podcast

If you enjoy discovering stories about gelato told by the artisans themselves, don’t miss Gelato Project On The Road, my podcast recorded directly in workshops and at festivals. Each episode is a light-hearted chat full of interesting facts about the world of artisan gelato. You can follow it on your favorite platforms:

• On Spotify (audio & video) – Italian only 
• On YouTube (Audio & Video) – Italian only
• On Apple Podcasts (Audio only) – Italian only
• And on various aggregators by searching for “Gelato Project On the Road”

Signature recipes by top ice cream makers

In September 2024 we started a new chapter of the Gelato Project: a space within which I will bring you recipes & contributions from the greatest Italian and international ice cream makers! In this chapter there will be no requested recipes, but rather contributions from ice cream makers who I will contact as I go along and who will agree to become part of this project, honoring me with their collaboration.

Small spoiler: these are the ice cream makers you find (and will find) in the Gelato Project:

• Stefano Guizzetti (Ciacco Lab)
• Roberto Lobrano (Gelato Cult)
• Davide Frainetti (Caffè del Duomo, Gonetti, SaporePuro)
• Simone De Feo (Cremeria Capolinea)
• Giovanna Musumeci (Pasticceria Santo Musumeci)
• Carmela Grotta (Ciocolat)
• Alessia Palmitessa (Cioccolateria Gelateria Banchini)
• Gian Luca Cavi (Magritte – Gelati al Cubo)
• Tomomi Morikane (Tomomi Gelato)
• Noé Pinetti (La Carapina)
• Gianfrancesco Cutelli (Gelateria De’ Coltelli)
• Erika Quattrini (Gelateria Quattrini)
• Elisa Chillemi (Sikè Gelato)
• Chiara Spalluto (Gelateria Vittoria)
• Gianfranco Cerletti & Sonia Moroni (Materica)
• Raffaele del Verme (Gelateria Di Matteo)
• Pierpaolo Portogallo (Barroccino)
• Alessandro Cesari (Sablé)
• Giulia & Elisa Manara (Burro di Cacao)
• Alessandro Zoli (Peace & Cream)
• And others coming soon…

Not just for professionals, there’s room for everyone in the Gelato Project Open Lab

The Gelato Project Open Lab is a space where supporters of the project, whether they are expert gelato makers or passionate “geeks,” can share their tried and tested recipes, telling the story behind them, their inspiration, and their technical choices. Each selected recipe is transformed into a dedicated article on cucina.li, giving voice to authentic ideas and flavors that deserve to be discovered.

Find out how the Open Lab works on this page!

Equipment & no-fuzz recipes

Starting from version 8.2, Gelato Project expands with two brand-new chapters designed to support anyone approaching the world of artisanal gelato, no matter where they’re starting from. Whether you’re a curious enthusiast, an aspiring gelatiere, or a chef looking to bring gelato into your restaurant, here you’ll find concrete tools to help you understand how to make gelato, even before choosing which flavor to make.

From a complete guide to what equipment is truly essential (at home, in the lab, or in the kitchen), to recipes designed for those without a gelato machine, and even a technical comparison of different models, these new contents are all about removing barriers to entry. And with the “no-fuzz” recipes, we show you that even with minimal effort and accessible ingredients, you can achieve smooth, delicious results.

Gelato Project keeps growing with you, and thanks to you.

Gelato stories

Gelato is not just ingredients and perfect balances. It is passion, memories, transformations, anecdotes that deserve to be told.

Starting from version 8.1, the Gelato Project is enriched with a special chapter: Gelato Stories. This time, in addition to recipes, I want to tell your stories too and make you even more part of the book!

They can be curious anecdotes, funny episodes, romantic stories of family recipes handed down through the generations, of old ice cream makers found in the attic, of dreams that became ice cream shops. Maybe the memory of a flavor tasted as a child and never forgotten, a trip that made you discover a surprising ice cream, or the inspiration that led to the creation of a new flavor.

Ice cream is emotion, memory and passion. Now I want to collect and share the stories that make it even more special. Do you have a story to tell? Send us your story through the feedback form!

Kids dream ice cream

Version 9.3 of gelato project also introduces a new chapter entirely dedicated to children’s dreams. A collection of recipes born from imaginative and colorful requests, which transform children’s ideas into real, balanced ice creams. If your son or daughter has a special flavor in mind, they can draw it and send it to me: I will gladly turn it into a real recipe. Details on how to participate can be found inside the chapter.

How long does the project last

The progress of the book is closely linked to the number of supporters and their participation (via the feedback form). The more the number of supporters grows, the more recipes you will find in each update.

It’s up to you to spread the word by sharing this page on social media and with friends and acquaintances!

How often do new versions come out

By the end of each month, an updated release of the eBook is released and available in the download area of supporters (for 1 year since the purchase).

How long do I have access?

Versions are downloadable, so it is not “ephemeral” access. Access and “supporter” status last for 1 year, during which time you can always download the latest version and make requests. After the year has passed, one can re-enroll.

Purpose of the book

The idea to write this book, mainly focused on recipes (and not on ice cream theory) came from a request I received from a user of my blog. This person asked me if it was possible to buy all my recipes as he was not interested in learning how to balance ice cream on his own, but just wanted to be able to create and enjoy ice creams at home. It may sound funny, but I never thought of that!

In this book you will find mostly recipes, as well as a short chapter to guide you on the necessary ingredients (the famous “ice cream powders”) and how to get them.

I have a hundred recipes in the works, but I am waiting for early supporters and their input to proceed with writing the first content!

Frequently asked questions

In which languages the book will be available

Italian & English for now. Some snapshots in other languages might be available in the future.

How can I see what recipes you are working on?

Just check the Kanban Board of the Gelato Project on this page, in which you will find the incoming requests, the wish list, the “work in progress” and what is planned for the next edition.

How do I request recipes that I like?

If you are already a supporter of the project just go to the e-learning section and open the Gelato Project to find the feedback form. Requests sent from there automatically end up in the Kanban Board!

What kind of recipes can I find there?

Basically, anything, because I will add what is requested, even recipes that have never been made (if feasible). To give you a concrete idea, I list some recipes you might find there

• Classic and basic recipes of course: from fior di latte to fruit sorbets, dried fruit pastes (pistachio, hazelnut, almond, …) or variations of cream and cocoa
• Creative ice creams and sorbets such as butter and jam bread, milk rice, popcorn ice cream
• Simple gastronomic ice creams such as cheese ice cream (parmesan, taleggio, gorgonzola, …) or the infused sorbets
• Gastronomic ice creams born from reinterpretations of traditional cuisine such as carbonara ice cream or lasagna ice cream
• Fried ice creams such as panettone 2.0, shrimp ice cream or fried carbonara
• Alcoholic ice cream (spritz, gin and tonic, dark beer ice cream, …)
• Ice cream on sticks plain or covered
• Granite
• Vegan ice cream
• Ice cream with variegations
• Ice cream to bite into (from Sicilian brioches to croissants, waffles, or “Cucciolone” cookies)

In short, a vast world all to explore 🙂 Read the posts on updates to know what recipes you’ll find there!

What format are the recipes in?

You can download the Fior di Latte fact sheet here. The recipes will be structured the same way: balancing parameters, ingredients in different weights, and process. Should the recipe be more complex, it will be structured similarly but with the steps of the different preparations.

Format Recipes in Gelato Project – Fior di Latte

Enter the community

Exchange with alike people and get insights and behind the curtains on gelato, gelato project & bilanciali in our English WhatsApp community! Join the community and get access through this link (be aware WhatsApp doesn’t show historical chat so the group might look empty when you join..)

Cancellations

Since this is a digital product, there is no possibility of cancellation or refund since it is not possible to prove that the material could not be enjoyed online.