Gelupo Gelato: A Delectable Palette of Ice Cream Recipes by Jacob Kenedy

  • Fior di latte [gelato] (page 30)

    from Gelupo Gelato: A Delectable Palette of Ice Cream Recipes Gelupo Gelato by Jacob Kenedy

    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: caster sugar; arrowroot powder; milk; glucose syrup; double cream; skimmed milk powder; locust bean gum powder
    • Accompaniments: Liquorice [gelato]
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Notes about this book

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Notes about Recipes in this book

  • Lime sherbet

    • BasicStock on July 21, 2021

      Made the variation with the base bianca. Delicious! Light and creamy texture with a very refreshing lime flavour.

  • Pistachio [gelato]

    • anya_sf on March 24, 2024

      Recipe does not call for vanilla pods

    • anya_sf on March 26, 2024

      This gelato had my ideal texture - smooth and dense, almost chewy in a way - and great flavor. Hard to believe there are no eggs or cream. Considering buying the book based on this recipe alone. I used corn starch, not locust bean gum.

  • Mint stracciatella

    • BasicStock on July 10, 2021

      I'm having really good results with this book and the base bianca recipes. The recipes I've tried are very creamy with a silky texture. I use an ice cream stabilizer I bought from Amazon (Avacream). The mint has a very pure mint flavour and the chocolate is more of a texture unless you hold it in your mouth and let it melt.

  • Ricotta, coffee & honey [gelato]

    • Clog on April 11, 2026

      This is not what I think of as a coffee ice cream. I call it an off-white ice cream (think off-white shades of paint) and it is absolutely delicious. Depending how finely you grind the coffee it has lovely specs of coffee in it and the subtle flavour of the honey works so well for us.

  • Watermelon granita

    • Astrid5555 on August 31, 2023

      I first encountered watermelon granita during my vacation on Elba and have been dreaming of it ever since. So easy to make, within hours you can have the most delicious dessert, highly recommended.

  • Salt caramel [gelato]

    • BasicStock on July 10, 2021

      Creamy and silky even without a custard base. Fabulous burnt caramel flavour. I am substituting Avacream Ice cream stabilizer.

  • PBJ [gelato]

    • BasicStock on July 10, 2021

      Fun for the peanut butter lovers. Thicker texture and chewier than the other base bianca recipes.

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Reviews about this book

  • Kavey Eats

    ...is still great value in the book, even for a lazy ice cream lover like me, by way of inspiration about flavours and combinations, as well as the ideas on things to serve over, under and alongside.

    Full review
  • ISBN 10 1526615975
  • ISBN 13 9781526615978
  • Published May 27 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glace, and decadent Chocolate & Whisky.

And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns - as well as the only chocolate sauce you'll ever need and a tip sheet for pairing flavours.

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