London Living with an Alternative Twist!

Gelato Making at The House of Peroni, London.

The partner in crime and I were invited down to make Gelato at The House of Perioni, and we were so excited!  We were taught about the ancient sorbettiera to the latest machine technology by the makers of  GINO Gelato.


We decided to make ‘Bacio’ which is a Nutella kind of flavoured chocolate and hazelnut mix.  Here’s our recipe:


We measured all of our contents into our jug…


And the partner in crime blended it perfectly…


We poured into the Gelato Maker…


We scrapped the machine clean…

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We crushed some hazelnuts and this was our finished product…


It tasted incredible and we even brought some home! We’re thinking of investing in a Gelato Maker as it was just so much fun and we really want to experiment with flavours!

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The staff that took the class were brilliant.  We learnt the history of Gelato, who knew it used to be ice shavings with flavour on top, and the all important difference between ice cream and gelato… I”m going to share that with you so you don’t ever get confused again! Gelato is a lot less fat that ice cream (I’m taking that as a hint to eat more of it!!), it’s also served at different temperatures; gelato is normally served 15 degrees warmer than ice cream. If ice cream were served at the same temperature as gelato, it would melt and become way too sloppy! Last little fact is that they are churned differently and ice cream has more air whipped into the mixture!  You learn something new every day!

Thank you to The House of Peroni for having us and teaching something we hope to keep using when we get our machine!!SVxo

2 comments so far.

2 responses to “Gelato Making at The House of Peroni, London.”

  1. melissamassey878147508 says:

    This looks like this was so much fun, Haydy! I knew the bit about the flavoured ice-shavings being the “ancient way”, but did not know the difference between ice-cream and gelato! Brilliant! Thanks for sharing 🙂 x

I'm Squibb Vicious, better known as Haydy!
Happiest with a craft beer in hand, eating til my heart is content or exploring somewhere new.
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