First Love Gelato

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Artisanal Italian Gelato cart
Award Winning
Real ingredients, made fresh
Follow your joy

📍 Serving around Mount Maunganui / Papamoa, follow for updates

📍 Hire for a personal Gelato experience at any special event - DM for enquires


Follow your joy

05/07/2026

This is the entire process I use for making any Italian Gelato for my Gelato cart events. The only main difference equipment wise ( other than machine size) between this "tiny scale" and a big gelato shop would be using a dedicated pasteuriser instead of stove top heating and blast cooling (though a blast freezer would still typically be used as the very last step in large production shops too after batch freezing)

It is likely an abomination not to have egg yolks in this recipe but I'm not fussed on eggs and the sweet marsala cremovo wine has egg yolk. And it's my birthday so I get to pick 😂

Recipie:
Mascarpone 210g
Sucrose: 135g
Dextrose: 20g
Marsala cremovo: 80g
Whole milk: 300g
Water: 166g
Neutro: 5g ( I used locust bean gum, guar gum and sunflower lecithin which are all plant based)
Espresso: 36g
Skim milk powder: 50g

16/06/2026

I love using this software https://icecreamcalc.com/
If you need a new niche hoppy / passion / pursuit then take this as your sign to dive into ice cream and gelato science

11/06/2026

Entered this blind taste ice cream awards a few months after starting to learn to make Italian Gelato. I will take a humble bronze as for my roasty pears.

For production I just used the Musso Lello and then straight into a normal home chest freezer for this one and it came out with great consistency on the blind test review. Home machines can really make fabulous gelato now

A lot of the main big companies enter the same so it goes to show that you can compete on consistancy with current types of home machines like Musso etc.

So if your wondering if these home machines like Musso can make great stuff, they can, if you have a great recipie and ingredients. (Without saying the obvious that their size capacity is much less and production will be way slower) For starting out a Gelato journey experimenting with a few litres occasionally of *very* small batch ice cream / gelato for your cafe or food market etc, it's a great choice I reckon as a gateway gelato drug into bigger and better machines.

09/06/2026

New Zealand has the highest world wide rate of ice cream consumption. Thankfully I can average at least 3 litres weekly with my my own batch freezer so will have enough to fuel the family for the winter and extend the distance to second place in the world rankings.

In the meantime lets learn to make Italian Gelato from scratch.

05/04/2026

Science is fun when you can eat it

11/03/2026

Making gelato from scratch helps you to slow down in world of quick ready meals. We use 100g of stone milled roasted hazelnuts in each litre of hazelnut gelato. It also gives an excuse to have a milling stone to add to our obscure hobbies

We ❤️ weddings.Adding a little gelato memory on an unforgettable day is our privilege! The flavour eating rankings that ...
25/01/2026

We ❤️ weddings.

Adding a little gelato memory on an unforgettable day is our privilege!

The flavour eating rankings that day:
🥇salted caramel
🥈raspberry & white chocolate
🥉(tied) mango sorbet. Chocolate

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