By Torrance Kopfer

From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making innovations integrated in Making Artisan Gelato verify caliber concoctions. Recipe flavors run the gamut -- nuts, spices, chocolate, fruit, herbs, and extra -- with novel style pairings that transcend your standard-issue fare.

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Additional info for Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

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Grasp the fruit with both hands and gently turn each hand in the opposite direction, twisting the fruit apart into two halves, with the stone or pit remaining in one half. Depending on how ripe the fruit, it may be necessary to gently rock the halves back and forth before you twist them apart to loosen the fruit meat from the stone. Remove the pit with a spoon or knife and discard. PREPARING STONE FRUIT Insert the blade of a sharp paring knife into the fruit until it hits the center stone. Carefully rotate the fruit around the blade of the knife.

Grasp the fruit with both hands and gently turn each hand in the opposite direction, twisting the fruit apart into two halves, with the stone or pit remaining in one half. Depending on how ripe the fruit, it may be necessary to gently rock the halves back and forth before you twist them apart to loosen the fruit meat from the stone. Remove the pit with a spoon or knife and discard. PREPARING STONE FRUIT Insert the blade of a sharp paring knife into the fruit until it hits the center stone. Carefully rotate the fruit around the blade of the knife.

8 L) capacity. Depending on the make of the particular ice-cream machine, the motor’s electrical cord is plugged in to an electrical outlet or the hand crank is attached. Either initiates the churning process. As the motor turns (or you turn) the dasher inside the cylinder is manually turned, air is whipped into the product, and eventually you get ice cream. The benefits of the old-fashioned style of machine are that not only are they relatively inexpensive, but the quantity of ice cream that can be made in a home setting is substantial, as long as there is enough ice and rock salt on hand.

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