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| valentino gelato take home cups |
I often think how difficult it is to make an acceptable ice cream or gelato at home using a basic or even a professional counter top machine. The problem is not in our passion or desire in making a fantastic new flavour to entertain our family or friends. The issue here is in the nature of the churning process and how it affects the amalgamation of the ingredients during the freezing process. A counter top machine is slow, the holding tank too small and the temperature too warm. But something else important is responsible for the creation of a perfect gelato dessert.....the ingredients and most of all the amount of ingredients within the recipe. Think yourself as an alchemist and study how sugar, fats and air affect the freezing process. Alchool is a product that too is very hard to softly solidify and freeze in a gelato concoction. Once we understand how these elements react in the freezing process, then we have the chance to apply this knowledge in balancing the other ingredients to mould together in churning a GELATO or CHILLED balanced product.
Let me know your thoughts, more insight is coming soon.
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| a few medals won in Melbourne and Italy |
