The Art of Making Gelato: 50 Flavors to Make at Home by Morgan Morano (Hardback, 2015)

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Forget ice cream. The slow churning incorporates less air, so the gelato is denser. Dairy-free and egg-free, sorbets are made from fruit juice or flavored water and simple syrup. They're churned like ice cream to give them a soft and snowy texture.Join Chef and Gelato afficianado Morgan Morano as she shares 50 recipes for gelato and sorbetto.