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.
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.