Throughout my pastry career, I’ve always been fascinated and excited by learning new specialty skills, like making house-made ice creams, sorbets, and gelatos.
Crafting Authentic Gelato
A few years ago, I took a position at a local Italian gelato shop, immersing myself in the traditional Italian methods of making both gelato and sorbetto. The process was meticulous: it involved pasteurizing the base, carefully flavoring each batch, and then precisely churning to perfection.
We were committed to quality, using locally sourced organic milk and cream, complemented by authentic imported Italian gelato base flavorings. The result was always a consistently smooth and exquisite product.
Rapidly heating the base to 180F, then rapidly cooling to 38F
Journey through the professional career of a Pastry Chef 