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[George Gavriel]

I have Another one question.

The instructor in Videos suggest to rest gelato base for 4 hours and then transfer it in batch frezzer this rest time is at room temp or in refrigarator?

On recipe book is said Cool the mixture rapidly to 4°C is mean after 4 hours rest at room temp transfer the Gelato base to refrigarator or is mean to but the gelato base straight after 85°C to a bowl with ice to cool down to 4°C.

Because is not for professional purpose and i do not have batch freezer i have self cooling ice cream machine i don’t know if i have to change something during rest time.

Thanks

[George Gavriel]

Dear Sussan

Thank you very very much for your help now everything is crystal clear very good explanation.

Now is time to start doing my gelato.

Best regards

George

[George Gavriel]

Thank you