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The word “gelato”, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.

Making Artisan Gelato, a mouth-watering companion to Making Artisan Chocolates, will offer 45+ recipes and flavor variations for three exquisite frozen desserts, made from all-natural ingredients available at any grocery store or market.

From puréeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut — nuts, spices, chocolate, fruit, herbs, and more — with novel flavor pairings that go beyond your standard-issue fare.

Torrance Kopfer is the founder of Cold Fusion Gelato, a family-owned and operated gelaterie and retail store in Newport, RI. In a past life, Kopfer was a Wall Street banker who got tired of being, well, a Wall Street banker. He realized that he’d rather make gelato and sorbet that made people smile!