Hi there! Thanks for sharing your tips and experience making gelato. I've never using adding freeze dried fruits but they are indeed very concentrated in flavor, so I can absolutely imagine that they'd produce super flavorful gelati. Also, if you're lucky enough to own a high speed blender, I agree that it's a great idea to use it to create the smoothest base. I always try to create recipes that uses the most common kitchen tools so they're accessible to a maximum amount of people, but I love it when people share their tips using other equipment, it's super helpful 🤗

Thanks for taking the time to leave a comment! Cooking the gelato base allows the egg yolks to do their job and thicken the custard (uncooked egg yolks will not produce the same texture). Heating up the base also allows the sugar is dissolve more fully creating a smoother texture. Mascarpone is thick and rich, which probably makes your gelato base thicker without any need for cooking. There is no mascarpone in classic gelato recipes, which is why I prefer going the classic route and using a cooked gelato base 😊 In my book, there's is no right or wrong way to make gelato only a variety of different methods and recipes. If your method works for you, by all means, keep it up! 👍🏼

That works too 👍🏼

Hi there! I'm sorry things didn't go as planned for you. Which ice cream maker are you using? Usually freezing the bowl overnight is more than enough for your gelato to churn properly, especially if your gelato mixture is cold too. How long did you let it churn for? Leaving your bowl in the freezer for a longer time is a good idea, so would be a longer churn time. I hope you gave it another try and it worked out for you! Let me know 🙏🏼

Why yes I do! Just like I make pasta and pizza and risotto and so many other Italian treats 😍😉

Do you mean soft-serve ice cream? I don't have any experience making soft-serve ice cream at home, I'm sure you can find more info on that around the Internet! If you simply mean how one can serve softer homemade ice cream or gelato, then trick is simple: take your ice cream/gelato container out to room temperature 10 minutes before serving. This will make it easier to scoop and much more enjoyable to eat! Hope these tips help 🤗

@@FoodNouveau Thanks

I hope you do! There's nothing like your first spoonful of homemade gelato 😍

You are so welcome! Thanks for leaving a note 🤗

Oh no I'm sorry your ice cream maker broke down! How long did you churn the gelato for? If you leave it for too long, the gelato will keep freezing harder and harder. Perhaps this is what happened here? I don't have experience using the Ninja Creami, but my understanding it that it's basically a high-powered blender, which means you need to put in FROZEN things in it so that the appliance can blend them to a creamy consistency. This isn't the same thing as an ice cream maker, which slowly turns cold liquids to ice cream or gelati. My recipe are made for the latter, they won't work with a blender appliance. Sorry!

Hi there! I understand your confusion. However, Sicilian gelato has indeed been made with cornstarch for centuries! Reasons for this differ: some say Sicily, being a poorer Italian province, substituted starch because it was cheaper than eggs. Others say Sicilians prefer using starch because it's more easily digestible than eggs, an important factor during hot Sicilian summers. In any case, I encourage you to give it a try because the texture of Sicilian gelato is incredible!

Hi there, I do not have any experience making gelato with sugar substitutes, so I don't feel comfortable providing advice on this. So sorry, I hope you'll find answers and give my gelato recipes a try!

Hi there! You can make my Sicilian-style gelato base, which can be made without any egg yolks. Recipe here: foodnouveau.com/sicilian-style-gelato/

Was your son-in-law impressed 😉😉

It was such a delight to read your message! Sicilian gelato has my heart, and it's so versatile, but the regular base is also delicious. You'll see that the texture is a bit different, just as rich and silky but it does feel different on the tongue. I bet you'll fall in love hard for the pistachio gelato!! Let me know how it goes 😉

@@FoodNouveau Last night my Italian son-in-law tasted the pistachio AND dark chocolate gelatos. Everyone loved it except Vale (but I think he was secretly impressed). Since he is an executive chef, I think he is prone to criticism of another’s cooking. I tried the classic base for the first time and totally scrambled the eggs. I had to start over and I switched back to the Sicilian base since it was much easier. I now wish I would have use my immersion blender after the food processor to get the pistachios into a paste. The tiny bits of pistachios took a little away from the creamy texture but the flavor was perfect. The dark chocolate was so rich, my daughter called it ganache-like. Both were made using the Sicilian base. So far, even though these were amazing, it’s going to be hard to beat the vanilla gelato. I did a little research on keeping the egg base from scrambling and I will monitor the milk temperature with a thermometer to be sure I don’t overcook the yolks. I might try it this weekend when I make a mint chocolate gelato for my other daughter’s family. Wish me luck. I didn’t find a recipe of yours so I’m blended two other recipes.

Ideally, you would use a machine that freezes as it slowly churns the ice cream. With a Vitamix, I guess you could freeze the gelato mixture as one block (or maybe in ice trays??) and then mix it to a smooth consistency. I do not have a Vitamix, so I've never tried this but I do know that some people make ice cream this way. You could give it a try!

And thank you for the kind comment! 🤗

Thank YOU for watching 🤗

Thanks for the love! 🤗

Hi there, Sicilian gelato recipes definitely vary. This is my version and it's tried and true! 😉 The egg yolk is indeed optional and I do state so in my recipe. You can, of course, always explore and come up with your own versions of the recipes you find online! Thanks for the feedback 🙌🏼

Thanks for the message Johanne! Gelato has my total and abiding heart, but I do use my ice cream machine to make sorbet once in a while 🙊😉

Thanks for the tip! You need a really strong blender to do this, though. Unless you have a professional grade, high speed blender (those are very expensive!) I'm not sure you can reach a really silky smooth texture. Worth a try!

@@FoodNouveau yes, you have to do it by little portions of the freeze ice cream in the blender, not all in once, it's more work and time, but an option if someone does not have the chance to get an ice cream machine.

I've never used taro to make gelato, so I won't be able to provide any tips, sorry!

Thank you so much! I'm sure you'll enjoy churning your very own gelati. It's so delicious and satisfying! Let me know how it goes.

Not online yet, but I've been working on one! Will share it in the lead-up to summer. Will make sure to get back to you with the link when it's up!

Hi there! If you didn't say anything, I doubt anyone would notice. But if you love maple syrup as much as I do, you'll appreciate the aromatic quality it adds to the flavor of the gelato! Same with using honey, it gives a gelato floral undertones. Each sweetener provides its qualities to the frozen treat, with regular granulated sugar being the "neutral" one. You can play around with sweeteners and find out which one you like the best!

@@FoodNouveau thank you for replying. I actually made your berry gelato using strawberries and the maple syrup and it was a hit with my kids. Absolutely delicious! And I made your pistachio one yesterday, also delicious. I’m looking forward to trying all your flavours. Thank you again

Hi there! The price references I give in my class date from a few years back, and also I'm in Canada, so prices may differ. Over here the Cuisinart Ice 100 is still sold around $400, unfortunately! But if you keep your eyes peeled, you could get your hands on one for less than that, especially if you shop around Thanksgiving (Black Friday/Cyber Monday deals.) Good for you for owning one, I have to say I'm a bit envious! I've been super happy with my basic Cuisinart machine for so long, I bet the upgrade works really well.

@@FoodNouveau I didn’t know the price difference was that big in Canada. For a cheaper Canadian one your best bet is that if you live near the border go to the US and pick it up there. Obviously that isn’t the easiest but if you are going there for a trip or have family there it’s more convenient. Although if you are planning going with another person carspace would be a problem for the machine

Glad it was helpful! Thank you for the feedback 🤗

Thanks for visiting 🤗

Hi there! Did you make the classic or Sicilian-style gelato base? Depending on the recipe you tried, the thickness of your resulting custard may be due to the size of the eggs you're using, the fat content of the milk or cream you're using, or quantity of cornstarch you used. Tell me more about your experience and I'll do my best to help!

I had made ice cream using the traditional egg yolk method many times, successfully. However, when I used cornstarch, the consistency was so thick that the paddle couldn’t churn properly. In fact, the paddle scraped the frozen bowl and finally the bowl leaked chemicals. I used grocery starch cornstarch and regular milk and cream from Costco. Nothing out of the ordinary. I dare not buy another ice cream machine but bought a Ninja creamy machine I stead. Can I use your recipe using cornstarch and Ninja machine?

Thank you!

Best of luck!

Thanks so much for sharing all these helpful tips! Happy you're enjoying my gelato recipes.

Those extra egg yolks would make it supercalifragilistic 😊

@@brigidlaffey7343 They do! But if you're making lemon gelato, best to omit egg yolks altogether as they "mask" the zing of the lemon thrill. Lemon = zest of 2 lemons, place in pot with other base ingredients, and let it come to a slow simmer and let it cook for a bit so the zest softens. As the custard cools, whisk it a few times to prevent a skin forming and let it cool a reasonable amount before adding the juice of 2-4 lemons (depending on how tangy you like the lemon). Another fav of ours is chocolate with Cointreau (heavy on the Cointreau!) - that choc/orange combo is another bliss bomb, marriage made in heaven.

Merci! 😅😉

I've got a recipe for coffee/espresso gelato! Here it is: foodnouveau.com/coffee-gelato/ Let me know if you have more questions!

As the title of the video states, this is an in-depth masterclass. I'm sorry if you were expecting anything else!

Put it all in! Both the solids and liquids of the coconut can.

You're too kind! Thanks so much for stopping by 🤗

Hi there! Thank you so much for your thoughtful comment. This is the kind of feedback that makes me want to keep going 🥰

Storebought pistachio paste is a lot thicker than homemade and very intense in flavor, and they also vary from brand to brand. For the best result, I would purchase a high-quality one with the ingredient label that states "100% pistachios" (no additives or sugar). I don't recommend using pistachio butter or a sweetened pistachio paste. Start by whisking 1/3 cup pistachio paste into your custard, then look at it and taste it. If you like the color and you can clearly taste the pistachio flavor, you're all set. You can add more as needed. Make sure to cool the custard completely, then churn as indicated. Hope these tips will be helpful!

It's best to add the egg yolk at the end because you don't want or need to cook it for long. Just enough that it thickens your custard slightly. The longer you cook an egg yolk, the more you risk cooking it hard and turning your custard grainy.

Hi there! Thanks for your feedback, it's very helpful. The "large" egg whites I'm using are between 30 and 33 g each, which means you can measure out between 90 and 100g egg whites when making my recipes. More info here: foodnouveau.com/macaron-troubleshooting-guide/#What_size_of_egg_whites_should_I_use_to_make_macarons

Thank you!

Hi there! I'm sorry for the autofocus issue in this class, you can be sure I'm aware of it! I filmed this a few years back and my camera was new back then. I only realized the issue after filming the entire class! I was so disappointed that I almost didn't share the masterclass, but many people told me it was worth watching anyhow. I can't edit this issue in post-processing, but you can be sure this hasn't happened since then! You live and learn 🫣 Thanks for the constructive feedback!