The Art of Making Gelato: 50 Flavors to Make at Home by Morgan Morano

  • Sweet milk gelato (Fior di latte)

    from The Art of Making Gelato: 50 Flavors to Make at Home The Art of Making Gelato by Morgan Morano

    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: milk powder; tapioca starch; heavy cream; milk; light corn syrup
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Notes about Recipes in this book

  • Sweet milk gelato (Fior di latte)

    • tges on March 08, 2026

      Excellent recipe for a clean base. No tweaks, it just works.

  • Chocolate chip gelato (Stracciatella)

    • tges on March 08, 2026

      Absolutely love this recipe. I use a Kenwood attachment so I'm not using a Cuisinart or a Lello, but my gelato turns out beautifully; lovely creamy texture, and good clean taste. The method for adding the chocolate is now a standard I will use as the chocolate ribbons are the best way to incorporate chocolate into ice cream.

  • Sicilian cake with candied fruit gelato (Cassata)

    • tges on March 08, 2026

      My absolute favorite recipe so far. For some reason, this recipe has yielded the best texture for me after the churning method. I did add 3 tbsps of Disaronno almond liqueur as I did not have any almond extract and I think by adding the alcohol - it improved the texture greatly. Incredibly creamy, and did not need the 15 minutes to "warm up" before scooping as it was scoopable straight from freezer. I used finely chopped candied cedro and orange slices and glaced cherries along with a 70% dark chocolate which are what I had at hand, but I do see gelaterias using the exact same ingredients. Did not really discern any of the ricotta added, but still, the recipe is really delicious.

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Reviews about this book

  • ISBN 10 1937994449
  • ISBN 13 9781937994440
  • Linked ISBNs
  • Published Apr 10 2015
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Race Point Publishing
  • Imprint Race Point Publishing

Publishers Text

Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home.

Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture.

Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!

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