Just curious, were the samples 15mins out from your local freezer or 15min out from the point of sale? Your scoops of all of them seemed quite hard. My very old freezer must not hold sub freezing temps, as I rarely experience that level of hardness from any store-bought ice creams. Talenti, in particular, seems to be consistently the softest. You've made me curious enough to see what the textures are like immediately after pulling them from the point of sale freezer. Definitely looking forward to more videos!
They were 15 minutes out of the Whole Foods Market freezer, I would say your freezer is not working properly and not keeping a temperature below -18°C (0°F), which might be risky in case you keep other types of food like meat and fish, but for ice cream is not a health hazard besides the faster change in texture.
![[Part 1] รักมาไม่ทันตั้งตัว❤ หนุ่มสาวโสดถูกจับมาแต่งงานกันกะทันหัน แถมเธอยังเป็นหัวหน้าของเขา?!](http://i.ytimg.com/vi/y2pOOMkuFI0/mqdefault.jpg)
For the ultimate "milky gelato" experience try "mascaropone" flavour. Is a bomb near everything: creams and fruits
Hi! I'm interesting in your course but i can't enter to your web site for more information, could you help me?
Please check again, you can find all the info at gelato.expert/academy/
Just curious, were the samples 15mins out from your local freezer or 15min out from the point of sale? Your scoops of all of them seemed quite hard. My very old freezer must not hold sub freezing temps, as I rarely experience that level of hardness from any store-bought ice creams. Talenti, in particular, seems to be consistently the softest. You've made me curious enough to see what the textures are like immediately after pulling them from the point of sale freezer. Definitely looking forward to more videos!
They were 15 minutes out of the Whole Foods Market freezer, I would say your freezer is not working properly and not keeping a temperature below -18°C (0°F), which might be risky in case you keep other types of food like meat and fish, but for ice cream is not a health hazard besides the faster change in texture.
Good man Luca.😂😂😂😂
Un lavoraccio il tuo😂
Grande Luca👏