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...
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...