The Art of Making Gelato: More Than 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 821844307X
  • ISBN 13 9798218443078
  • Published Mar 20 2018
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Self-published

Publishers Text

Gelato, derived from the Latin word gelatus, meaning “frozen,” is Italian ice cream. It is a dense, smooth, creamy, and flavorful frozen dessert that differs in three major ways from American ice cream: it is much lower in butterfat, it is denser, and it is served at a warmer temperature. Anyone who has had real Italian gelato knows how life changing an experience it can be.

Morgan learned the art of making gelato from an artisanal gelataio (gelato maker) in Italy. Here, she shares her favorite recipes that range from the basic Stracciatella (Chocolate Chip) and Crema all’Uovo (Custard) to very traditional Italian flavors such as Olio d’Oliva (Olive Oil) and Caffe (Espresso) to unusual taste sensations including Cioccolato e Peperoncino (Chocolate and Red Chili Pepper) and Torta di Mele (Apple Pie).

The Art of Making Gelato begins by tracing Morgan’s path to pure Italian gelato, from selling shells and lemonade near her father’s beach restaurant to her culinary training in Italy and, finally, her own gelato business, Morano Gelato. Morgan then provides advice on choosing a gelato/ice cream machine and the other tools you’ll need to make authentic gelato at home, including a kitchen scale for measuring your ingredients. She also lists the main ingredients she uses, why she uses them, and where to find them. Step-by-step guides for making gelato and sorbetto, with photos showing each step, make it easy to get started with the 50 flavorful recipes that follow.

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