It may be October, but despite the weather, we refuse to give up our favorite frozen treat: pistachio gelato. We take a good look at the recipe, complete with tips and a video, in our newest installation in the Recipe Library. Because this recipe calls for locust bean gum and carrageenan, Nathan has taken the opportunity to explain what’s so great about hydrocolloids. Plus, we’ve included a table about the stabilization properties of hydrocolloids.
Stephen Colbert liked our dairy-free, egg-free gelato; we’re sure you will, too.