100 Gelato Recipes : True Italian Ice Cream With or Without Ice Cream Maker
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3.0 • 1 Rating
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- $3.99
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- $3.99
Publisher Description
If you’ve ever been to Italy or dreamed of travelling there, chances are you’ve heard of gelato, the delightful icy treat. But what is gelato? Is it just a fancy name for ice cream? What it is, how it’s made, and what makes it so delightful. After studying some excellent resources, I discovered what makes gelato different from ice cream. Gelato contains less fat than ice cream. Ice cream’s main ingredient is cream, whereas gelato is made mainly from milk. Some gelato recipes use a small quantity of cream, and some use only milk. Gelato also usually uses less egg yolks than does custard-based ice cream, although that depends on the recipe. Fat coats the tongue in a lovely, silky way, but it also tends to mute flavors. Gelato’s lower fat content could explain why people tend to find its taste brighter and more intense. The flavors come through more directly then when they’re blended with heavy cream. Gelato has a denser texture than ice cream. Gelato is churned at a lower speed than ice cream, which means that the finished product contains less air than ice cream, creating the dense texture of gelato.
Customer Reviews
A mixed bag
I knew when I saw the rather ugly cover that this was a self-published book, but I really wanted a book with LOTS of gelato recipes and the price point was low.
Like almost all self-published books, this one lacked a good editor’s eye. Looks like no one-including the author-bothered to read it over to catch errors. There are a LOT of errors.
Her writing software seems a bit limited, too, or maybe it was just the way she used it—ingredients tables that have random lines such as “nutella recipe” that don’t even belong there, etc. She used different phrasing for the same concepts such as putting it into the ice cream maker. Recipes repeat (or seem to repeat because they have the same name).
There are no chapters (though I could see “2 pages remaining in this chapter”-type of notes from Apple, the book itself showed no chapters. Recipes were thrown in the book in no particular order that I could see. There’s also no index, which also would have helped enormously. Some of the recipes aren’t even for gelato, but instead for ways to use gelato (pie, cake, bread, pudding, etc.) There’s also no info on the author—who is she? Looks like she also stole recipes from gelato shops such as Ciao Bella. Other recipes have stupid names.
So what did I like? The introduction was welll-written regarding what exactly gelato is. The book does have a motherlode of gelato recipes! I think it’s great that there are options for many of the recipes on making them without a gelato/ice cream maker. Many of the wacky-sounding gelato flavors of Italy are here. There are also lowfat/diet options and even a low-carb recipe.
My advice is to bookmark the recipes that interest you (otherwise you may never find them again in this mishmash). Use the notes feature to add your comments.
It would be great if the author would clean up this mess because she has some great recipes.