Using a little science and creativity to master Italian ice cream, at home.

This is a technical cookbook filled with 40+ flavors of gelato, techniques for creating your own flavors, and other related recipes. Everything in this book was created and tested with a home cook in mind. Requiring very little specialized equipment or ingredients.

This book has been completely self published. The recipe designing, writing, and even graphic design was done by myself (the author). With the recipe testing and photography done with the help of friends, family and caregivers, as I have a physical disability.

One of the unique selling points for the original edition, was that the recipes were designed for service directly out of the freezer. This eliminated the need for tempering gelato, which can be slightly challenging for a home cook. However, that style of recipe isn't compatible with certain pieces of equipment. A blade-driven ice cream machine (such as consumer Ninja Creami, or the professional Pacojet) automatically warms up the product slightly, when it is being processed.

• Almost every recipe in the book now has a complete second formulation. These adjustments make it compatible for tempered service. Whether you are trying to temper at home, you are using the Ninja Creami or similar appliance, or you would like to implement these recipes into a professional setting.

• There is a complete formula and example recipes, for changing a gelato into a semifreddo. This unlocks a completely different texture for a frozen dessert, and could potentially require less specialized equipment and ingredients.

• Completely original recipes, tackling fully fruit based sorbets/sorbetti.

• Bonus original dairy-based recipes, I developed since the first edition was published.

The book is intended to be quite comprehensive. However, it is a relatively complex topic, so I do not mind answering follow-up questions and discussing related topics. I can be reached through any of the social media links on this website.