The Art of Making Gelato by Morgan Morano

Author:Morgan Morano
Language: eng
Format: epub
Publisher: MBI
Published: 2015-12-14T05:00:00+00:00

6. Once the mixture has cooled completely and thickened further, pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer’s directions. The gelato will expand and should spin until it’s thick and creamy but still soft enough to scoop into a storage container, about 30 to 55 minutes.

7. Using a rubber spatula, scoop the gelato into a storage container.

8. Press a piece of plastic wrap or parchment paper directly on the surface of the gelato, seal the container with an airtight lid, and put it in the freezer.

9. Freeze at least 4 to 6 hours. When ready, the gelato should be firm enough to scoop but soft and creamy in texture.

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