Artisan ice cream/gelato

[Icecreamnut!]

Hi peeps! I have a passion for artisan ice cream
and one day dream of opening my own boutique shop.
I was hoping that there are fellow people who share the same
passion and would have info on how I could gain experience
in making artisan ice creams/gelatos your help would be much appreciated

[auzzi]

Ah-h-h Pandora's box - there's such a wide variety of "ice cream" - which one are you going to concentrate on ?

A place to start ...http://www.icecreamnation.org/ice-cream-nation/

American Philadelphia style of ice cream is made with cream and/or milk and sugar - flavourings, fruit etc are add-ins.

French Ice Cream ice cream is made with a custard base of cream and/or milk, egg, sugar, and add-ins

Soft Ice Cream is the same as traditional ice cream in a machine that makes it "soft serve" ...

Speciality ice creams are Light, Reduced Fat/Fat-free, No Added Sugar, Lactose-free, gluten-free, Organic etc.

Italian Gelato and semi-freddo, frozen custard, and Indian Kulfi, are similar to ice-cream ... then there are other ice convections like sherbet, sorbet, frozen yoghurt, milk ices, granita ...

[Icecreamnut!]

Thanks auzzi for the info it seems I have opened a
Pandora's box lol! I think the French custard based ice creams would be a good starting point I would like to do specialist ice creams ie- lactose free, low fat, low sugar, high protein, paleo just to name a few.
Eventually I hope to dabble in all different types of artisan ice cream