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    You are in: Home / Community Forums / Australian/New Zealand Cooking / Artisan ice cream/gelato
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    Artisan ice cream/gelato

    Sat Feb 23, 2013 8:43 pm
    Newbie "Fry Cook" Poster
    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 icon_smile.gif
    Sun Feb 24, 2013 1:55 am Groupie
    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 ...

    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 ...
    Sun Feb 24, 2013 4:13 pm
    Newbie "Fry Cook" Poster
    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 icon_smile.gif
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