Archive for August, 2010

Gelato from a Commercial Mix

If super premium ice cream is around 16% butterfat, and homemade ice cream is around 19%, how can gelato, made without cream and eggs, be so smooth and creamy when it’s only 3-8% butterfat?  It’s a mystery, for sure.  Making gelato at home is tricky. Search for gelato recipes on the web, and you’ll find […]