Gelato at Home

By: Coltelli, Serafina

Gelato is not ice cream in Italian - and once you know the six things that make it different, your machine can finally make the real thing.

Most home ice cream makers come with a booklet of American custard recipes: heavy on cream, heavy on egg, served so cold the flavor barely registers. Italian gelato works the other way. Less fat. Less whipped-in air. More milk than cream. A slower churn and a warmer scoop. The result is denser, silkier, cleaner on the finish - and it is entirely achievable in a home kitchen, on the machine you already own.

Gelato at Home teaches the craft before the recipes, then gives you 65 of them.

WHAT'S INSIDE

- The real gelato-versus-ice-cream breakdown: fat percentages, overrun, serving temperature, sugar blends, freezing rate and base aging - the six variables that actually change the result, each explained with the numbers Italian gelatieri work to

- Five master bases - three white, two custard - that underpin half the book, with exact temperatures for food-safe egg custards

- A full chapter on homemade flavoring pastes: pistachio, hazelnut, almond, espresso reduction, vanilla, zabaione concentrate - the step that separates gelateria flavor from supermarket sweetness

- The Italian classics: fior di latte, crema, stracciatella, bacio, malaga, zabaione, cinnamon, ricotta and honey, Sicilian almond

- Nut gelati done properly: pistachio, nocciola, gianduja, walnut, pine nut, chestnut, torroncino, sesame and honey

- Chocolate the Italian way - leaner, darker, more intense - plus chocolate sorbetto, chocolate and olive oil, and tiramisù

- Coffee, Marsala, limoncello, amaretto, grappa and sambuca flavors, with honest guidance on how much alcohol a base can carry before it stops setting

- Fruit gelati and dairy-free sorbetti: lemon, blood orange, raspberry, peach, fig, melon, watermelon with chocolate, pear and saffron

- Semifreddi that need no machine at all, plus affogati, sgroppino, and the Sicilian gelato brioche

- Troubleshooting arranged by symptom, conversion tables, storage windows, substitutions, and a full recipe index in English and Italian

Every recipe gives US customary and metric measures, numbered steps, times, yield, storage life, and a clear allergen note - tree nuts, dairy, eggs, sesame, wheat and alcohol are all flagged. No photographs are needed; every recipe is complete and executable from the text alone.

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• Format: Paperback
• Language: English
• ISBN: 2969821273
• ISBN13: 9782969821278
• Release Date: September 2026
• Publisher: Serafina Coltelli
• Length: 146 Pages
• Weight: 0.45 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"