How To Make Gelato

In this video, Martino from Art of Gelato Michelangelo, an award winning Gelato chef with over 30 years of experience explains how Gelato is made and the difference between Gelato and Ice Cream.
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[@vahidazar4678]

What’s the ingredients percentages?

[@purelife1944]

I thought gelato contained no cream and only contained milk, egg yolks and sugar (plus flavour)?

[@colinstewart3531]

He is making ice cream, not gelato, really. The main difference is the fat content. The cream and yolk adds a lot more fat, which is a big no no for gelato. For gelato, you want a low fat content, so that the flavor in the treat hits you without anything to block it.

[@omi3600]

Hello, I am an Algerian artisan, I make ice cream, I learned everything about ice cream from my father who was also an ice cream maker, I say: this world of ice cream is so rich in emotions and professional secrets.

[@samcee6990]

I love this video. Your enthusiasm and personality is beautiful to see.

[@jimlofaro5695]

no recipe? you are a salesman.

[@melolita6126]

You don't necessarily need to mix the ingredients with your hands. Most traditional gelato recipes don't use egg yolks at all cause egg can contribute a denser texture but gelato is known for being lighter and airier.

[@ricardostips6266]

Recipe pleaae.

[@alanwartelecom9998]

رائع جدا لكن لانعرف المقادير بالغرام اكتبه في صندوق الوصف

[@JenaLabaroza]

Thank u sir for ur recioe i love it ❤️

[@pradeepmahendrasemage4043]

Nice, Congratulations.

[@janmorgan7435]

Vanilla, pistachio, nuttella..Fabulous ice cream..

[@AlfredoRamos-e8q]

Deliciosos..cantidades por favor..gracias

[@maryamaldossary5748]

Do u have classes to teach how to make jealato?

[@joolslogan694]

Do you HAVE to blast freeze?

[@MARSOC3053]

No, however, both the churning and hardening phases of production need to happen as quickly as possible in order to minimize ice crystal formation, thus enhancing the texture of the final product.

[@michaelseymour3]

Dextro what? No thxs.I think I'll find recipes that don't use stabilizer and dextroe something other

[@axlferrera]

🤣🤣🤣 yea I know some people are terrified when they hear ingredient that sounds technical, though it's not always merely chemical and it may naturally occurs in our regular daily food. Like dextrose aka sugar from corn or wheat, sucrose which is just regular table sugar, glucose, guar gum, carrageenan, etc