---
product_id: 63171130
title: "The Art of Making Gelato: More than 50 Flavors to Make at Home"
brand: "morgan morano"
price: "R6532"
currency: ZAR
in_stock: true
reviews_count: 8
url: https://www.desertcart.co.za/products/63171130-the-art-of-making-gelato-more-than-50-flavors-to
store_origin: ZA
region: South Africa
---

# The Art of Making Gelato: More than 50 Flavors to Make at Home

**Brand:** morgan morano
**Price:** R6532
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Art of Making Gelato: More than 50 Flavors to Make at Home by morgan morano
- **How much does it cost?** R6532 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/products/63171130-the-art-of-making-gelato-more-than-50-flavors-to)

## Best For

- morgan morano enthusiasts

## Why This Product

- Trusted morgan morano brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

The Art of Making Gelato: More than 50 Flavors to Make at Home

## Images

![The Art of Making Gelato: More than 50 Flavors to Make at Home - Image 1](https://m.media-amazon.com/images/W/IMAGERENDERING_521856-T2/images/I/415XjK2heKL.jpg)
![The Art of Making Gelato: More than 50 Flavors to Make at Home - Image 2](https://m.media-amazon.com/images/W/IMAGERENDERING_521856-T2/images/I/51ePGK4w5zL.jpg)
![The Art of Making Gelato: More than 50 Flavors to Make at Home - Image 3](https://m.media-amazon.com/images/W/IMAGERENDERING_521856-T2/images/I/51q6IZoU5BL.jpg)
![The Art of Making Gelato: More than 50 Flavors to Make at Home - Image 4](https://m.media-amazon.com/images/W/IMAGERENDERING_521856-T2/images/I/51CikehW5ZL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Inspiring author allows us to make great gelato and sorbetto easily at home
  

*by H***C on Reviewed in the United States on November 18, 2015*

My first experience with gelato was in Florence in October 2001 and it was a great experience, although I realize today that there were probably better choices in the city than where we happened to come across that day.  We've bought gelato at stores several times and enjoyed it but nothing like what I remember from that first experience.  Costco has had some pretty good pistachio gelato imported from Italy but I haven't seen it for a while.  Of course, none of that can be as fresh as what we can make at home.Our family used to make home made ice cream regularly in the summers 40+ years ago but dealing with ice and rock salt isn't much fun after a while so I recently purchased a Whynter ice cream maker 
  
Whynter ICM-200LS Stainless Steel Ice Cream Maker, 2.1-Quart, Silver







  
  
     and experimented with a couple of recipes.  I grow some of my own fruits on my farm and garden and was experimenting some and was somewhat happy but thought I should be able to get better results.  This book was recommended by Amazon at the time of my purchase of the ice cream maker so I checked out the reviews and bought it.  I read some of the pages in Amazon's preview and the story of the author's journey to achieving gelato perfection was very inspiring.  It's great to find someone who enjoys what they are doing with such passion.  Two days later the book arrived and I made a cinnamon gelato a few hours later.  I have a large walk-in cooler so I've been able to cool down my batches pretty quickly and enjoy my work pretty fast (the book recommends cooling cooked recipes for 3-4 hours before freezing).  I would never have thought of a cinnamon flavored gelato myself but I had the ingredients on hand and was very pleased with the results.  Great creamy/smooth/thick texture.  Note: I suggest you purchase some tapioca flour/starch at the same time as ordering this book if you don't already have it on hand.One of the fruits I grow on my farm is pomegranates and I wanted to try making a pomegranate sorbetto or gelato.  I wasn't sure what recipe to adapt so I wrote Morgan and she kindly replied the following day.  I used the lemon sorbetto recipe, substituting freshly-squeezed pomegranate juice for the lemon juice.  The results were excellent (see photo).  I grow many varieties of pomegranates and will experiment with another variety soon.The mint gelato I tried next was a bit too strong for everyone in our household.  I may try it again with another brand of extract (I used Schilling which is all that was available at the store in our small town).  Lesson learned from this was to taste the mix and gradually add the extract if you're unsure.A semi-exotic fruit I grow in my garden, white sapote, was used for a sorbet adapting the kiwi recipe with the addition of 8 grams of vanilla extract and the results were fantastic.  In my opinion, this is a great vanilla ice cream substitute for anyone but especially someone who is lactose intolerant.How often have you had some bananas that were ripening faster than you are able to eat them?  Banana bread is fine, but I've got this new book and machine and banana sorbet was my choice tonight!  I had less fruit than called for in the recipe but it was easy to scale everything down to the appropriate amounts since everything is measured in grams.  The results were again excellent.  I've made 7 batches of gelato or sorbetto after having the book for just 6 days.  I'm obsessed and enjoying it very much!I suggest if you have a lot of fruits on hand and anticipate making a lot of sorbetto that you make a much larger batch of sorbetto syrup (2 or 3 times) because once you have this on hand in the refrigerator it is very quick to turn your favorite fruits into sorbetto.One reviewer wrote negative comments about having to deal with recipes that measured everything in grams.  I already had an Ozeri scale but had never used it before for cooking, etc. and was unsure if this would be a hassle or not.  I was very surprised at how much easier it is to measure ingredients this way!  Of course, it's more accurate/precise but it is also much faster.  No measuring cups, spoons, etc.  I put a bowl on the scale, tared it, poured in the appropriate amount of sugar or whatever, then poured that into my mixing bowl, measured the next ingredient, etc.  Very fast.  Morgan offers a shortcut tip of putting your mixing bowl on the scale and taring it after adding each ingredient, making it even faster, although she warns that caution is needed to make sure you don't pour in too much of an ingredient as it may be difficult to remove.I learned a trick from a friend who makes more typical ice creams and purchased 5.5 ounce plastic souffle cups and lids (bought at Smart and Final for a lot less than similar products here at Amazon are sold for) and spoon my finished product into these containers, labeling the lids.  They harden up faster and are fast and convenient ways to serve various flavors to family and friends.In summary, this book allows us to make great gelato and sorbetto at home very easily and is highly recommended.

### ⭐⭐⭐⭐⭐ 







  
  
    Hands down, the very beat gelato book available
  

*by S***T on Reviewed in the United States on August 8, 2021*

I use the recipes and methods in this book as the starting point for every gelato I make.  Morgan Morano varies her base gelato recipe to match and balance with the flavors she adds.  While I often make minor adjustments based on my own experience and taste, the proportions here are an extremely reliable base from which to experiment further.  Her approach to blending the ingredients is a departure from many who would have you standing over the stove, but the method presented here is not only simple, but very effective.  You will want a good kitchen scale to work with these recipes and I highly recommend following her advice to source tapioca starch rather than reaching for corn starch.  The heating instructions could be more precise.  I prefer to heat my combined mixture to ~72degC and hold it there for half an hour, rather than pushing it quickly to thickening in 8 to 10min.  I’m also not convinced by her yogurt recipes and prefer to use high quality whole fat European-style yogurt as the base of my frozen yogurts, but every other piece of advice in this book has served me very well and I would highly recommend it to anyone looking to make classic Italian gelato a part of their desert repertoire.

### ⭐⭐ 







  
  
    not happy with the taste of gelato from this book
  

*by B***Y on Reviewed in the United States on May 21, 2016*

I purchased this book hoping to make some tasty healthy gelato at home. Unfortunately I had to return it as I was quite disappointed with these recipes. The author uses milk powder and tapioca starch in all her gelato recipes. I made espresso gelato and I found out that:- it was very, terribly sweet- it did not taste like coffee, it had a hint of coffee being somewhere around rather than actual coffee flavor- the strongest flavor jumping at you as you taste it was that of dry milk, not coffeeUnfortunately milk powder has very strong, somewhat unpleasant overpowering taste. The author says she adds it to her gelato to make it taste milkier and add more solids to the base. Unfortunately all the recipes are based on it and I found it that my family didn't like it. The gelato texture wasn't great- it was a bit too icy and frozen hard in a few hours in the freezer. If I am compromising on the texture I want it at least to taste good, have an actual flavor, not be "just sweet". I tried recipes from other books and I personally prefer those based on egg yolks and containing 50% the amount of sugar listed.Some companies add condensed milk to their ice-creams, again to make up the texture. How is adding milk powder better, condensed milk at least tastes better.I had very high expectations from this book as I read that the author was a professional cook, but I was disappointed and had to return it to Amazon and pay the return shipping fees.

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.co.za/products/63171130-the-art-of-making-gelato-more-than-50-flavors-to](https://www.desertcart.co.za/products/63171130-the-art-of-making-gelato-more-than-50-flavors-to)

---

*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-02-25*