About The Book
In The Art of Making Gelato, we detail equipment, ingredients and processes to get readers on their way to making traditional Italian gelato. We include authentic Italian flavors and non-traditional flavors. Most importantly, we demonstrate how the recipes we provide are a solid foundation for readers to build on and create their own flavors. Do you have concerns about the ingredients we use? Read on below!
Why Tapioca Starch & Corn Syrup?
In the frozen dessert world, thickeners and emulsifiers are needed to produce a creamy product. If you omit these, the results may be hard, extra cold, and icy. I have chosen the best and most natural ingredients to produce gelato at-home, all of which are comparable to those found in gelato laboratories throughout Italy.
Corn syrup is NOT the same as high fructose corn syrup and a small amount is called for in these recipes. Corn syrup is a form of invert sugar and is pure glucose (an ingredient in most gelato). Want a substitute? Try honey, if you don't mind the strong flavor, or Organic Tapioca Syrup.
Tapioca Starch (also known as Tapioca Flour) is used to help thicken the gelato base and absorb water, further reducing ice crystallization. Locust Bean Gum (from the Carob Tree found in Sicily) is another option and is commonly used throughout gelato shops in Italy.
Why Nonfat Dry Milk Powder?
Another common ingredient used when producing authentic gelato, nonfat dry milk powder helps give more structure to each flavor through the use of an additional solid ingredient (sugar being another). Gelato is structurally different than American ice cream and includes a higher solid content. Nonfat dry milk powder contributes to a better mouth feel and texture, and gives gelato a stronger flavor. Don't like it? Try leaving it out - you'll want it back in your recipe when you taste the difference!