Gelato

The standard work for ambitious home cooks, featuring a comprehensive ice cream school and the formula for the best ice cream. The fruit takes center stage, with a focus on maximum enjoyment, rich in flavor, and with a perfect melt. After countless experiments, the progressive gelato maker Stefano De Giglio has concluded: each main ingredient requires an individual form to shine. The ice body was born. Understand ice cream from the ground up: Which components of the ice body play what role in consistency and flavor, and which ingredients fulfill their respective roles best? What methods achieve the perfect texture? The author shares his professional ice cream knowledge, perfectly tailored to the demands of making ice cream at home. Over 75 individual recipes for ice cream, sorbet, and more impress with intense flavors and exceptional flavor pairings. They are accompanied by tips for variation and serving. Key players from cocoa to hazelnut, mango to vanilla are portrayed in detail regarding their flavor and texture characteristics and refined with perfectly matched ice cream creations.