--- product_id: 1703685 title: "Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home" brand: "torrance kopfer" price: "€ 37.25" currency: EUR in_stock: true reviews_count: 5 url: https://www.desertcart.hr/products/1703685-making-artisan-gelato-45-recipes-and-techniques-for-crafting-flavor store_origin: HR region: Croatia --- # Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home **Brand:** torrance kopfer **Price:** € 37.25 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home by torrance kopfer - **How much does it cost?** € 37.25 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/1703685-making-artisan-gelato-45-recipes-and-techniques-for-crafting-flavor) ## Best For - torrance kopfer enthusiasts ## Why This Product - Trusted torrance kopfer brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home ## Images ![Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home - Image 1](https://m.media-amazon.com/images/I/91dl5taxjEL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ This will make you a gelato officianado!!! *by J***R on September 5, 2009* I have been making ice cream for years. Guests at our dinner parties always want to know what flavor ice cream we are having for dessert!! I received this book a few days ago, and make espresso gelato for my birthday dinner tomorrow. I just finished churning it, and placed it in the freezer to harden. I haven't even washed the dishes yet, but I couldn't wait to write this review. This is by far the most flavorful and intense ice cream/gelato I have ever tasted, much less made myself! The depth of flavor, the texture is outstanding.Sometimes, homemade ice cream can be to "eggy" for my taste, but this gelato recipe has no hint of too much egg. Perfectly balanced and wonderfully delicious.Do not wait, get this book and begin your gelato phd studies!! Thorough, concise, tons of photos that help with preparing ingredients,all in all a great book. I can't remember being so excited about a cookbook in a long time!!! ### ⭐⭐⭐⭐⭐ Fabulous book, highly recommended *by J***L on August 19, 2011* I decided to give this book a try and haven't looked back. The gelato you make following these recipes will be incredibly good, just as good as anything you may have tried. I use a simple "pre-freeze the liner" type ice cream maker. Be sure the liner is really cold for best results. I have tried some recipes from the Internet which were a bit simpler and easier. The gelato was good but not quite as good as when following the recipes in this book. For me the subtle differences were worth the extra effort. I strongly recommend "Making Artisan Gelato".There's no surprise the cover picture shows the chocolate gelato. It is by far my favorite of all the recipes I've tried. Cookies and Cream, Madagascar Bourbon Vanilla Gelato, Blueberry Lavender Gelato, Espresso Gelato, Lemon-Poppy Seed Gelato ... as turned out well. I was surprised how strong the lavender flavor was, don't be tempted to use more than the recipe calls for. I was disappointed in how the brownie mix-ins came out in chapter 8, but cooking brownies is always a challenge for me.In the chocolate gelato recipe it calls for finely chopped bittersweet chocolate. Last time I simply used my favorite Ghirardelli 60% Cacao Bittersweet Chocolate chips without chopping and it turned out great. In the step before adding the cooked mixture to the cream the recipes say "emulsify the mix if necessary" ... I've never found this necessary. The coffee flavor I've tried came out very strong. Next time I'll try using half a cup of coffee beans instead of a full cup for a more subtle flavor. I also use Whey Low sugar to reduce the impact to my blood sugar and it works fine. The flavor and consistency is superb and the gelato doesn't freeze like a chunk of ice like my regular ice cream recipes. These recipes only use four eggs yolks and one cup of cream unlike many recipes, which I consider a big plus. ### ⭐⭐⭐⭐ A great gelato cookbook! *by T***Y on December 12, 2012* Instructions are very clear. Lots of important info given. The caramel gelato recipe is terrific, but the last time I was running tight on time and ground up a bag of Werther's caramels with a half-recipe of the recipe's caramel I still had from a prior gelato batch. Smooth and caramely!The strawberry was harder to make than the caramel gelato, and turned out with a slightly icy texture. I'll go back and give it another try, making sure all liquid is removed, as instructed in the recipe.These recipes fit nicely in the Delongi gelato maker. ## Frequently Bought Together - Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home - The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[A Cookbook] --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/1703685-making-artisan-gelato-45-recipes-and-techniques-for-crafting-flavor](https://www.desertcart.hr/products/1703685-making-artisan-gelato-45-recipes-and-techniques-for-crafting-flavor) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-05-20*