Common gelato questions and answers.
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Gelato is Italian ice cream. It typically has less fat, less air (overrun), and is served at a warmer temperature than ice cream. The result is a creamier, more intense flavor experience.
Great gelato comes down to balance—between ingredients, texture, and technique. Unlike American ice cream, gelato is lower in butterfat, so it relies more on high-quality milk, a touch of cream, and the right combination of sugars, stabilizers, and emulsifiers to create its signature smooth, dense texture. The recipe itself matters just as much as the ingredients: authentic gelato shouldn’t be overly eggy or heavy. Many online versions mimic ice cream recipes and lean too rich, losing the clean, light & vibrant flavor gelato is known for. Starting with a strong, well-tested base and using top-quality ingredients is key to making gelato that’s truly Italian in character.
You can dive deeper in my book The Art of Making Gelato or watch our YouTube tutorials to learn the process step by step.
Absolutely! I create recipes and videos for both home cooks and aspiring professionals. Every recipe includes step-by-step instructions, and many use ingredients that are easy to find. If you’re just starting out, FortheLoveofGelato.com is the perfect place to learn.
While often called stabilizers, I prefer thinking of them as emulsifiers and thickeners — ingredients that play a crucial role in achieving gelato’s smooth texture, structure, and stability. Used properly, they support the quality of the gelato without impacting flavor.
For the smoothest texture and best shelf life, I recommend using locust bean gum or tapioca starch. Locust bean gum is a natural stabilizer used in professional gelato-making to prevent ice crystals and improve scoopability. Tapioca starch is a great beginner-friendly alternative — it’s easy to find in most grocery stores and works well in small-batch recipes.
Locust bean gum is a natural stabilizer derived from the seeds of the carob tree, which is native to the Mediterranean — especially southern Italy and Sicily. In fact, Sicily is one of the world’s top producers of carob. The seeds are dried, ground, and processed into a fine powder that helps improve the texture, stability, and shelf life of gelato by reducing ice crystal formation. It’s a traditional, plant-based ingredient that’s been used for generations in Italian frozen desserts — and a small amount goes a long way!
Not all corn syrup is the same. The kind used in gelato recipes — light corn syrup — is not the same as high fructose corn syrup (HFCS). Light corn syrup contains mostly glucose (not added fructose) and is used in small amounts to improve texture and scoopability by lowering the freezing point of gelato. It helps prevent ice crystals and creates a smoother, creamier result — especially in milk-based flavors. When used properly, it's a great tool for balancing texture without increasing overall sweetness.
Another common ingredient used when producing authentic gelato, nonfat dry milk powder helps give more structure to each flavor through the use of an additional solid ingredient (sugar being another). Gelato is structurally different than American ice cream and includes a higher solid content. Nonfat dry milk powder contributes to a better mouth feel and texture, and gives gelato a stronger flavor. Don't like it? Try leaving it out - you'll want it back in your recipe when you taste the difference!
Yes, but for the best results, I recommend using a gelato or ice cream machine. Churning adds air and improves texture. I share alternatives and tips for no-machine methods in some recipes — but a machine helps you get that smoothy, creamy consistency.
The recipes I share can be made using either a gelato or ice cream machine. Most at-home models available online are great for getting started. While home machines don’t incorporate as much air as professional equipment—so the texture won’t be exactly like commercial gelato—they can come impressively close.
When choosing a machine, look for:
Compressor-style freezing for consistent results without pre-freezing
1–2 quart capacity, ideal for small batches
A removable bowl for easy cleaning and storage
Popular, reliable brands for home use include Lello, Cuisinart, and Musso.
If your machine comes with two paddles (one for gelato and one for ice cream), always use the ice cream paddle.
👉 Read my blog post or watch my video here to learn why.
Is it worth investing in a higher-end machine?
If you plan to make gelato often or experiment with hot process recipes, a high-quality machine is absolutely worth it. It offers better texture, consistency, and ease—especially if you're serious about the craft.
Aging (resting) your base in the fridge for 12–24 hours hydrates stabilizers, improves texture, and enhances the flavor of the dairy — which is especially important in subtle flavors like Fior di Latte. It’s a simple step that makes a huge difference.
I often use a combination of sucrose (table sugar) and dextrose. Dextrose has a lower sweetness level and helps control freezing point, giving your gelato better scoopability and mouthfeel. I also use light corn syrup. You can read more about it above.
There are three main methods used to make gelato: hot process, cold process, and sprint (or powdered mix) method. Each one affects flavor, texture, and control over the final product.
Hot Process:
This traditional method involves heating the base to pasteurize and dissolve ingredients like stabilizers, sugars, and milk powder. It creates a smooth, stable gelato with excellent texture and depth of flavor. It's my preferred method and the one I teach most often.
Cold Process:
This method skips the cooking step and simply blends ingredients cold, then rests the base before churning. It’s faster and doesn’t require a pasteurizer, but the texture may be less refined, and it often relies more on pre-blended stabilizers.
Sprint (Powder Mix):
Sprint methods use pre-measured powdered bases — just add milk or water. They're convenient and fast, commonly used in franchises or cafes, but offer the least control over ingredients and flavor.
I always encourage starting with hot or cold process methods if you're serious about learning the craft. They give you much more control and a better understanding of how ingredients work together.
If you're interested in taking your gelato skills to the next level — whether you're thinking about opening a shop or refining your recipes — I offer courses, consulting, and expert resources at MorganMorano.com and TheGelatoExpert.com. With over 25 years of experience in artisan gelato and hospitality, I help guide entrepreneurs and professionals at every stage of their gelato journey.