The journey to Gelato Mastery
Steve Carrigan, our Gelato & Ice Cream Sales Manager at Henley Bridge, has achieved a feat that marks both a personal and professional milestone: becoming a Gelato Master! This achievement is not just a testament to Steve's dedication to the industry but a source of inspiration for gelato enthusiasts everywhere. With extensive experience in the industry; a background as a qualified chef and baker, and ice cream running in his veins for nearly three decades, Steve's story is one of passion meeting expertise.
Read more about Steve's journey to becoming a Gelato Master here.
What does it mean to be a
'Gelato Master'?
The Gelato Master course is catered towards highly experienced gelato chefs to develop their understanding of the physics of gelato recipe making. Participants must have successfully completed the Basic, Intermediate and Advanced courses before enroling in the 'Master' course.
The Gelato Master course consists of a whole weeks worth of intensive and in-depth gelato techniques, practices and theory. There is a written exam as well as a pratical exam at the end of the learning period. Candidates are required to produce five different gelatos which are then judged by the experienced Carpigani lecturers.
Expert training
Industry recognised certification, learning from the experts at Carpigani University in Bolonga.
In-depth knowledge
A detailed understanding of the complex physical characteristics of gelato, with a particular focus on aspects such as freezing and viscosity of the mix - allowing greater control over creations.
Pushing recipes to the limit
Understanding the different ways that ingredients react to one another and controlling these reactions to make gelato recipes even better!
Gelato and ice cream Q&A
As an expert in the industry, Steve is here to answer any of your ice cream and gelato-related questions and queries! Drop him a message below:
What is the difference between ice cream and gelato?
Gelato is smoother and denser than ice cream. It also boasts less fat and air, resulting in a richer flavour with a silkier texture. Gelato should be served at a slightly warmer temperature than ice cream, making it perfectly 'scoopable'.
What other flavours can I add to my ice cream?
The realm of ice cream flavours is a vast and varied paradise! Classic flavour favourites like vanilla, chocolate, and strawberry are just the beginning. We have a vast range of flavourings for you to browse.
How can I achieve the perfect texture?
Texture and mouth feel is key in gelato, and achieving that creamy, velvety smoothness comes down to a number of key factors. Firstly, you need to have a perfectly balanced recipe. The freezing process and temperature control is crucial – a fast a freeze reduces the size of the icy crystals, while too slow will make the end product icey. Controlling the viscosity and free water is also critical to obtaining the perfect structure. Experimenting with different sugars and fats can also affect texture, the sweetness and also the mouth feel.
Most popular ingredients
From classic and unique flavourings to bright ripple inclusions, sprinkles and cones. We’ve got everything you need to create magic in your gelato cabinet! Shop our most popular ingredients below:
Favourite recipes
Dive into a world of dreamy delights with our exquisite selection of ice cream and gelato recipes. From velvety pans of classic vanilla to bold and innovative new flavours, our recipes are designed to inspire both the novice and the seasoned ice cream artisan.
Premium vanilla ice cream
Lemon and lime gelato
