I don’t like fior di latte, but I really enjoyed the geekiness of this post. I make gelato at home and churn it in a hand-crank ice cream maker… but I use eggs, which probably automatically disqualifies it from being called gelato lol. I do mention in my recipe (I only shared one here, for fig and walnut gelato) that, for several reasons, it ‘s somewhere between an ice cream and a gelato. P.S. I think I might have a sensitivity to stabilizers and emulsifiers (or one of them — I’m not sure which), just like you have with cornstarch. I can really taste that additional something, and I very much dislike it.
Thanks, Giovanna! Geekiness is my middle name. Hand crank might actually work in your favor since traditionally gelato is churned at a slow rate than American ice cream which results in that traditional gelato denseness. One of the limitations of making gelato in a home made ice cream machines is not being able to control that aspect.
Also, you can absolutely use yolks in gelato, it is actually a common ingredient in gelato making in Northern parts of Italy 🇮🇹!
You should see my first post where I go way more in depth into individual stabilizers and emulsifiers there are SO many of them. My favorite right now is locust bean gum! Here’s a short list of some guar gum, Tara gum, locust bean gum, xantham gum, citrus fiber, carrageenan(s), arrowroot, just to name a few! I have had no issues with locust bean gum. I encourage you to experiment and stay away from premixed blends. A lot of these are from plants, seaweed, and other natural sources.
Nice summary! Given all this, what is your current go to recipe? I’ve been struggling to find something that ticks all the boxes. Most of the recipes I’ve seen are either too sweet or use more readily available ingredients like cornstarch or table sugar.
love it!!
I don’t like fior di latte, but I really enjoyed the geekiness of this post. I make gelato at home and churn it in a hand-crank ice cream maker… but I use eggs, which probably automatically disqualifies it from being called gelato lol. I do mention in my recipe (I only shared one here, for fig and walnut gelato) that, for several reasons, it ‘s somewhere between an ice cream and a gelato. P.S. I think I might have a sensitivity to stabilizers and emulsifiers (or one of them — I’m not sure which), just like you have with cornstarch. I can really taste that additional something, and I very much dislike it.
Thanks, Giovanna! Geekiness is my middle name. Hand crank might actually work in your favor since traditionally gelato is churned at a slow rate than American ice cream which results in that traditional gelato denseness. One of the limitations of making gelato in a home made ice cream machines is not being able to control that aspect.
Also, you can absolutely use yolks in gelato, it is actually a common ingredient in gelato making in Northern parts of Italy 🇮🇹!
You should see my first post where I go way more in depth into individual stabilizers and emulsifiers there are SO many of them. My favorite right now is locust bean gum! Here’s a short list of some guar gum, Tara gum, locust bean gum, xantham gum, citrus fiber, carrageenan(s), arrowroot, just to name a few! I have had no issues with locust bean gum. I encourage you to experiment and stay away from premixed blends. A lot of these are from plants, seaweed, and other natural sources.
Sounds superb. I can't wait to taste it! Please make me some.
I absolutely will! I will add some toasted pistachio just for you 😊 it is a lovely add in!
I can't wait, it sounds so good.The pistachio was the best! Thank you so much.
Nice summary! Given all this, what is your current go to recipe? I’ve been struggling to find something that ticks all the boxes. Most of the recipes I’ve seen are either too sweet or use more readily available ingredients like cornstarch or table sugar.