Gelato isn’t just “fancy Italian ice cream,” but a masterclass in the science of texture. Unlike commercial, mass-produced ice cream, gelato thrives on small-batch processing, low butterfat and minimal air. It’s a dense, velvety experience that carries flavor far more intensely on the palate than Bryers ever dreamed of. For any serious pastry student, mastering … Continue reading How to Make Great Gelato: Anatomy of an Artisanal Dessert