Just bought Musso Lello Ice cream maker. Have spent 3 weeks digging into the science of gelato. Bought Gelato Messina, as it was advertised to be the best Gelato recipie book, explaining the science. Was very disappointed. Found a BEST ICE CREAM COOKBOOK REVIEW LIST, and this book was at top of list, targeted at professionals. With what I had learned over the last 4 weeks, in conjunction with the book review on The Science of Ice Cream site, I decided to order this recipie book. All I can say is OMG, OMG......the best truly spectacular real Italian gelato. So far I've made Blood Orange Sorbetti, and Hazelnut Gelato. I am in heaven. True, this is a book aimed at professionals, but it does explain the process for small batch, which is the method I have been following. It helps that I already have the stick blender and the Sous Vide. LOVE, LOVE LOVE.
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